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blanc d'oeuf en flocons

white flakes

urbanisme et construction - iate.europa.eu

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Compositional, functional and sensory properties of protein ingredients... Hexane-extracted and flash-desolventized soybean meals, known as white flakes (WF), are most commonly used, but have disadvantages of containing solvent residue and being too expensive for processing identity-preserved soybeans....

général - core.ac.uk - PDF: lib.dr.iastate.edu

Large-scale production of poly(3-hydroxyoctanoic acid) by pseudomonas putida gpo1 and a simplified downstream process▿...0.2:1 (vol/vol) and allowed complete precipitation of PHO as white flakes....

PDF: www.pubmedcentral.nih.gov

Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking ... The emulsification properties and fat-binding capacity of pretreated SPI were superior to those of SPI prepared from white flakes

Emerging soy protein processing technologies...applied HTC with steam (~150Â°C) and high shear to two slurries of heat-denatured protein having protein dispersibility indices (PDI) of 35 and 60, along with solvent-extracted white flakes and full-fat whole soy meal as controls....

PDF: lib.dr.iastate.edu

Effect of different extrusion processing parameters on physical properties of soy white flakes and high protein distillers dried grains-based extruded aquafeeds... The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, ...

PDF: openprairie.sdstate.edu