A comparative study between the electro-activation technique and conventional extraction method on the extractability, composition and physicochemical properties of canola protein concentrates and isolates-Reference-Cited by-同舟云学术

A comparative study between the electro-activation technique and conventional extraction method on the extractability, composition and physicochemical properties of canola protein concentrates and isolates

Published:2015-09 Issue: Volume:11 Page:56-71
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Gerzhova Alina,Mondor Martin,Benali Marzouk,Aider Mohammed

Funder

Growing Forward

Ministry of Agriculture, Fisheries and Food of Quebec

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference67 articles.

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3. Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology;Aider;Innovative Food Science & Emerging Technologies,2012

4. Production of low-phytate soy protein isolate by membrane technologies: Impact of salt addition to the extract on the purification process;Ali;Innovative Food Science & Emerging Technologies,2011

5. Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds;Aluko;Journal of the Science of Food and Agriculture,2001

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