Biotechnological Transformation of Hempseed in the Food Industry-Reference-Cited by-同舟云学术

Biotechnological Transformation of Hempseed in the Food Industry

Published:2022 Issue: Volume: Page:163-202
ISSN:
Container-title:Cannabis/Hemp for Sustainable Agriculture and Materials
language:
Short-container-title:

Author:

Farinon Barbara,Molinari Romina,Costantini Lara,Merendino Nicolò

Publisher

Springer Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-16-8778-5_7

Reference101 articles.

1. Aachary AA, Liang J, Hydamaka A et al (2016) A new ultrasound-assisted bleaching technique for impacting chlorophyll content of cold-pressed hempseed oil. LWT Food Sci Technol 72:439–446. https://doi.org/10.1016/j.lwt.2016.05.011

2. Alonso R, Aguirre A, Marzo F (2000) Effect of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 68:159–165. https://doi.org/10.1016/S0308-8146(99)00169-7

3. Antun J, Đurđica A, Stela J et al (2017) Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J Food Sci 35:507–516. https://doi.org/10.17221/83/2017-CJFS

4. Apostol L, Popa M, Mustatea G (2015) Cannabis sativa L partially skimmed flour as source of bio-compounds in the bakery industry. Rom Biotechnol Lett 20:11

5. Babiker EE, Uslu N, Al Juhaimi F et al (2021) Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds. LWT 139:110537. https://doi.org/10.1016/j.lwt.2020.110537

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