Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (<i>Elaeagnus angustifolia</i> L.)

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (<i>Elaeagnus angustifolia</i> L.)

Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from ole...

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Bibliographic Details
Main Authors: Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin, Ayşe N. Dundar, Dilek Dulger, F.Betul Kaplan, Asli Kilci, Seref Gucer
Format: Article
Language:English
Published: Julius Kühn-Institut 2015-02-01
Series:Journal of Applied Botany and Food Quality
Subjects:
Oleaster
Elaeagnus angustifolia L.
functional properties
mineral
organic acid
fatty acid
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/3269

Internet

https://ojs.openagrar.de/index.php/JABFQ/article/view/3269

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