✦ LIBER ✦

Functional properties of oilseed proteins

✍ Scribed by Dale W. Johnson

Book ID: 112802551
Publisher: Springer-Verlag
Year: 1970
Tongue: English
Weight: 885 KB
Volume: 47
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02632475

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Some functional properties of oilseed pr

Some functional properties of oilseed proteins

✍ Khalil, M. ;Ragab, M. ;Hassanien, F. R. 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 413 KB

Oilseeds have potential food uses because of their high protein content. Besides, these proteins when added to a type of foods, supply desirable functional properties, such as whipping capacity and viscosity, emulsification and water and oil holding capacities. Rapeseed and soybean protein isolates

Foaming properties of oilseed proteins

✍ Khalil, M. ;Ragab, M. ;El-Aal, M. H. Abd 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 368 KB

Foaming properties of oilseed proteins are important for the domestic market to be used in the preparation of various food products. Whole rapeseed had the highest foam capacity followed by soybean, sunflower, safflower, glandless cottonseed, peanut and finally sesame. The extraction of lipids from

Functionality of oilseed protein product

Functionality of oilseed protein products: A review

✍ Andrés Moure; J. Sineiro; Herminia Domínguez; Juan Carlos Parajó 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 325 KB

Functionality of oilseed protein product

Functionality of oilseed protein products: A review

✍ Andrés Moure; J. Sineiro; Herminia Domínguez; Juan Carlos Parajó 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 325 KB

Oilseed proteins and modified or processed oilseed proteins can be incorporated into foods to impart nutritive value and functional properties. Processing of vegetable protein involves physico-chemical and thermal treatments, affecting the nutritional value of the final products, and also the functi

Homology in oilseed proteins

✍ V Prakash; M S Narasinga Rao 📂 Article 📅 1984 🏛 Indian Academy of Sciences,Royal Society of Chemis 🌐 English ⚖ 431 KB

Functional Properties of Guar Proteins

✍ J. P. NATH; M. S. NARASINGA RAO 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB