Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing Article

Li, Pengfei, Gasmalla, Mohammed Abdalbasit A, Zhang, Wenbin et al. (2016). Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing . Journal of Food Engineering, 173 15-24. 10.1016/j.jfoodeng.2015.10.031

cited authors

  • Li, Pengfei; Gasmalla, Mohammed Abdalbasit A; Zhang, Wenbin; Liu, Junjun; Bing, Rui; Yang, Ruijin

sustainable development goals

authors

publication date

  • March 1, 2016

published in

keywords

  • Aqueous extraction
  • COTYLEDONS
  • Confocal laser scanning microscopy
  • EXTRUSION
  • Engineering
  • Engineering, Chemical
  • Food Science & Technology
  • KERNELS
  • L.
  • LASER-SCANNING MICROSCOPY
  • Life Sciences & Biomedicine
  • MICROSTRUCTURE
  • PEANUT ARACHIS-HYPOGAEA
  • PRODUCTS
  • Particle size distribution
  • RICE BRAN
  • Roasted peanut
  • SOYBEANS
  • Science & Technology
  • Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 15

end page

  • 24

volume

  • 173