Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis)
Functional properties of proteins presented in palm kernel flour were studied, started with almonds with and without testa. Removal of testa with HCl permitted a decrease of the polyphenol concentration, besides conferring the flour a light cream color. Lipophilization of the proteins of palm kernel...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-03-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/127 |