Chemical characterization of liquid residues from aqueous
The aim of this study was the chemical characterization of liquid residues obtained from the extraction of soybean oil, through enzyme processing. Protein content was approximately 32 g/100 g at dry weight basis (dwb) with pH adjustment and 52 g/100 g (dwb) without pH control, and the total carbohydrate content was around 31 g/100 g.
Request PDF Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil The aim of this study was the chemical characterization of liquid residues obtained
Ângela Angeloni Rovaris's research works Federal
Ângela Angeloni Rovaris's 5 research works with 99 citations and 1,552 reads, including: Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil
Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil. LWT Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs1.
Chemical composition of solid waste and effect of
Mar 01, 2012· 2.2.2. Chemical analysis. Freeze dried samples of solid residue from enzymatic extraction of soybean oil were analyzed for ash content (method 923.03), total lipids (method 920.85), total nitrogen (N X 5.75) (method 920.87) (), soluble, insoluble and total dietary fibers and the results presented as g/100 g (dried weight).The carbohydrate content was estimated by the difference
Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil. Edna R. Amante; The aim of this study was the chemical characterization of liquid residues
Improved recovery of protein from soy grit by enzyme
Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil LWT Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),51 ( 2013 ),pp. 51 58,10.1016/j.lwt.2012.10.001
ELSEVIER Aqueous and enzymatic processes for edible oil extraction A. Rosenthal, D. L. Pyle, and K. Niranjan Department of Food Science and Technology, University of Reading, Whiteknights, Reading, United Kingdom Industrial processes for the extraction of edible oil from oilseeds generally involve a solvent extraction step which may or may not be preceded by pressing.
Geisi Mello Balsamo's research works Federal University
Geisi Mello Balsamo's 5 research works with 58 citations and 226 reads, including: Proteome Comparison of Grains from Two Maize Genotypes, with Colorless Kernel Pericarp (
Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil. LWT Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs1.