Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunf...

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Bibliographic Details
Main Authors: Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
oilseed cake flour
protein
antioxidant activity
hemp
flax
milk thistle
Online Access:https://www.mdpi.com/2304-8158/10/11/2766

Internet

https://www.mdpi.com/2304-8158/10/11/2766

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