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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Detalles Bibliográficos
Autores principales: Bárta, Jan, Bártová, Veronika, Jarošová, Markéta, Švajner, Josef, Smetana, Pavel, Kadlec, Jaromír, Filip, Vladimír, Kyselka, Jan, Berčíková, Markéta, Zdráhal, Zbyněk, Bjelková, Marie, Kozak, Marcin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624202/
https://www.ncbi.nlm.nih.gov/pubmed/34829047
http://dx.doi.org/10.3390/foods10112766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624202/
https://www.ncbi.nlm.nih.gov/pubmed/34829047
http://dx.doi.org/10.3390/foods10112766

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