Characterization of different hempseed fractions after dehulling and defatting: chemical composition and functional properties
Author:
Funder
Brain Korea (BK) 21 Plus Project
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02771-9.pdf
Reference44 articles.
1. P. Cerino et al., A review of hemp as food and nutritional supplement. Cannabis Cannabinoid Res. 6(1), 19–27 (2021)
2. W. Leonard et al., Hempseed in food industry: nutritional value, health benefits, and industrial applications. Compr. Rev. Food Sci. Food Saf. 19(1), 282–308 (2020)
3. S.O. Aloo et al., Uncovering the secrets of industrial hemp in food and nutrition: the trends, challenges and new-age perspectives. Crit. Rev. Food Sci. Nutr. (2022). https://doi.org/10.1080/10408398.2022.2149468
4. P. Shen et al., The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocoll. 106, 105889 (2020)
5. J.H. Kim et al., Inhibitory activity of lignanamides isolated from hemp seed hulls (Cannabis sativa L.) against soluble epoxide hydrolase. Heliyon 9(9), e19772 (2023)
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