Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
2. Faculty of Pharmacy Universidade Federal de Minas Gerais Belo Horizonte Brazil
3. KeyLeaf Life Sciences Saskatoon SK Canada
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10292
Reference35 articles.
1. Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes
2. Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use
3. Fractionation of Hairless Canary Seed (Phalaris canariensis) into Starch, Protein, and Oil
4. Structural and Compositional Characteristics of Canaryseed (Phalaris canariensis L.)
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1. Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour;Cereal Chemistry;2023-05-03
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3. Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates;Cereal Chemistry;2022-02-21
4. Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients;Trends in Food Science & Technology;2021-05
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