Engineering properties and optimization of the dehulling process for hairless canary seed
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05898-7.pdf
Reference30 articles.
1. Abdel-Aal ESM (2021) Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients. Trends Food Sci Technol 111:680–687. https://doi.org/10.1016/j.tifs.2021.03.029
2. Abdel-Aal EM, Hucl PJ, Sosulski FW (1997) Structural and compositional characteristics of canaryseed (Phalaris canariensis L.). J Agric Food Chem 45:3049–3055. https://doi.org/10.1021/jf970100x
3. Abdel-Aal ESM, Hucl P, Patterson CA, Gray D (2010) Fractionation of hairless canaryseed (Phalaris canariensis L.) into starch, protein and oil. J Agric Food Chem 58:7046–7050. https://doi.org/10.1021/jf100736m
4. Abdel-Aal E-SM, Hucl P, Patterson CA, Gray D (2011) Phytochemicals and heavy metals content of hairless canary seed: a variety developed for food use. LWT Food Sci Technol 44:904–910. https://doi.org/10.1016/j.lwt.2010.10.019
5. AOCS (1998) Official methods and recommended practices of the American oil chemists’ society. AOCS Press, Champaign, USA
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