Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties-Reference-Cited by-同舟云学术

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Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties

Published:2023-12 Issue: Volume:8 Page:100282
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Aider Mohammed^ORCID,Ndiaye Mamadou,Karim Ahasanul

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Chemical composition and the effect of salts on the food properties of Triticum durum wholemeal flour;Adeyeye;Pak. J. Nutr.,2005

2. Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review;Aider;Trends Food Sci. Technol.,2011

3. Wet oxidation of acid brown dye by hydrogen peroxide using heterogeneous catalyst Mn-salen-Y zeolite: a potential catalyst;Aravindhan;J. Hazard. Mater.,2006

4. Pineapple peel waste valorization for extraction of bio-active compounds and protein: microwave assisted method and Box Behnken design optimization;Bansod;Environ. Res.,2023

5. Antioxidant potential of protein hydrolysates from canola (Brassica napus L.) seeds;Bermejo-Cruz;Biocatal. Agric. Biotechnol.,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties;Food and Bioproducts Processing;2024-09

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