Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Borges Chambal"'
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 2 (2023)
AbstractAntinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking
Externí odkaz:
https://doaj.org/article/39b977137b3547e6956570434769a525
Publikováno v:
Food and Nutrition Sciences. :562-570
Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3007e410759c449302173a02b1c2668a
https://doi.org/10.4236/fns.2014.56066
https://doi.org/10.4236/fns.2014.56066
Publikováno v:
Food and Nutrition Sciences. :29-37
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::689395cb75a8889c841ca2b4615c01a9
https://doi.org/10.4236/fns.2013.49a2005
https://doi.org/10.4236/fns.2013.49a2005
Publikováno v:
Food Research International. 47:146-151
Coconut milk press cake, the spent endosperm left over after the extraction of coconut milk, was utilized to extract additional protein under alkaline conditions. The maximum protein yield was observed at 50 degrees C and pH 11 and corresponded to to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25315bb424967d104978a2bffaf4e321
https://doi.org/10.1016/j.foodres.2011.04.036
https://doi.org/10.1016/j.foodres.2011.04.036