Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Benjamin Kroetsch"'
Publikováno v:
Food Bioengineering, Vol 2, Iss 2, Pp 127-138 (2023)
Abstract With the world turning its attention towards sustainable protein sources, mung bean, in recent times has garnered significant research acclaim. As an emerging functional food that is rich in protein, little is known about its characteristics
Externí odkaz:
https://doaj.org/article/1334e4e167ed4f4a81d79fc6e84a23eb
Publikováno v:
Vidal, N P, Rahimi, J, Kroetsch, B & Martinez, M M 2023, ' Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing : A 1 H NMR study ', LWT, vol. 173, 114409 . https://doi.org/10.1016/j.lwt.2022.114409
Oilseed cakes obtained by cold-pressing are rich in lipids susceptible to degradation, which could challenge their handling and nutritional, safety, and sensory requirements, especially during long-storage. Although extrusion is effective at reducing
Autor:
Natalia P. Vidal, Laura Roman, V.J. Shiva Swaraj, K.V. Ragavan, Senay Simsek, Jamshid Rahimi, Benjamin Kroetsch, Mario M. Martinez
Publikováno v:
Vidal, N P, Roman, L, Swaraj, V J S, Ragavan, K V, Simsek, S, Rahimi, J, Kroetsch, B & Martinez, M M 2022, ' Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking ', Innovative Food Science and Emerging Technologies, vol. 77, 102956 . https://doi.org/10.1016/j.ifset.2022.102956
The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this st