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Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

  • Published:2022-05 Issue: Volume:77 Page:102956
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Vidal Natalia P.,Roman Laura,Swaraj V.J. Shiva,Ragavan K.V.,Simsek Senay,Rahimi Jamshid,Kroetsch Benjamin,Martinez Mario M.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference62 articles.

1. Approved methods of the American association of cereal chemists;AACC,2015

2. Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits;Adeleke;Food Science & Nutrition,2020

3. Characterization of low-phytate soy protein isolates produced by membrane technologies;Ali;Innovative Food Science & Emerging Technologies,2010

4. Phenolic-protein interactions in oilseed protein isolates;Alu’datt;Food Research International,2013

5. Protease inhibitors and lectins in soya beans and effects of aqueous heat-treatment;Armour;Journal of the Science of Food and Agriculture,1998
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