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The procedure of determination different from of phenolic acid in rapeseed flours

100%

Zadernowski R., Rotkiewicz D., Kozlowska H., Sosulski F.

Acta Alimentaria Polonica

1981

tom 07

nr 3-4

The method for extraction, and quantitative determination of phenolic acids in rapeseed flour was investigated. In examined- rapeseed flour (var. Tower), the following phenolic acids were identified: salicylic, p-hydroxybenzoic, p-coumaric, ferulic, sinapic and z-sinapic. Among the identified phenolic acids, sinapic acid was dominated.

Wet milling vs. air classification of field peas to isolate protein, strarch and fiber

100%

Sosulski F., Sosulski K., Mccurdy A.

Acta Alimentaria Polonica

1988

tom 14(38)

nr 1

The efficiencies of protein and starch recoveries by pin milling and air classification of field peas exceeded those obtained by wet processing which exhibited 30% losses of dry matter in the effluent. Pin milling reduced amylograph viscosity whereas refined starch exhibited high viscosity during the heating and cooling cycle. Wet processed proteinates showed high water hydration and oil absorption capacities whereas the air classified protein fraction was superior in whipping and foam stability.

Ograniczanie wyników

2 Acta Alimentaria Polonica

2 Sosulski F.

1 Kozlowska H.

1 Mccurdy A.

1 Rotkiewicz D.

1 Sosulski K.

1 Zadernowski R.

1 1988

1 1981

Wyniki wyszukiwania

The procedure of determination different from of phenolic acid in rapeseed flours

Wet milling vs. air classification of field peas to isolate protein, strarch and fiber