About this document
Canola Proteins: Extraction and Properties by Naye Villalón is a document available to read on EtoBox.
This document reviews research on canola proteins and their potential use in human food. It discusses extraction methods for canola proteins and how the extraction method affects the protein characteristics. The document also examines the amino acid profile, functional properties like emulsification and foaming, and limitations of using canola proteins in human food. Further research is needed to improve extraction methods and better understand the functional properties of canola proteins.
- Author
- Naye Villalón
- Language
- EN