Preparation of canola protein materials using membrane technology and evaluation of meals functional properties
- 31 March 2005
- journal article
- Published by Elsevier in Food Research International
- Vol. 38 (2), 223-231
- https://doi.org/10.1016/j.foodres.2004.10.007
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Phytic acid level in infant floursFood Chemistry, 2001
- Functional properties of rapeseed protein products with varying phytic acid contentsJournal of Agricultural and Food Chemistry, 1986
- Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction SystemJournal of Food Science, 1985
- Preparation of Rapeseed Protein Concentrates and Isolates Using UltrafiltrationJournal of Food Science, 1984
- Nutritive value of protein fractions extracted from soybean, rapeseed and wheat flours in the ratPlant Foods for Human Nutrition, 1984
- Rapeseed protein isolates: effect of processing on yield and composition of proteinJournal of Agricultural and Food Chemistry, 1983
- Phytic acid interactions in food systemsC R C Critical Reviews in Food Science and Nutrition, 1980
- Functional properties of soy proteinsJournal of Oil & Fat Industries, 1979
- PREPARATION OF RAPESEED PROTE.lN ISOLATES. Dissolution and Precipitation Behavior of Rapeseed Proteins.Journal of Food Science, 1976
- CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTSJournal of Food Science, 1974