Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality
Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000399 |