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Skip to Search Results- 5Fractionation
- 1Antioxidant activity
- 1Assimilation
- 1Bead packing
- 1Carbon stability
- 1Characterization
- 1Benaroya, Sophie
- 1Despeines, Yadhiera
- 1Fries, Zachery
- 1Herd, C. D. K.
- 1Jeganathan, Brasathe
- 1Keskin Ulug, Sule
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Spring 2010
Interest in microfluidic platforms has surged as an alternative for sample preparation in the past two decades, with the potential for miniaturization, portability, automation, integration and parallelism driving this research. However, it is still very challenging to develop an integrated...
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Spring 2019
Egg yolk is a rich source of bioactive compounds such as immunoglobulin Y, phospholipids, carotenoids, and amino acids. Supercritical carbon dioxide (SC-CO2) has been used a green solvent for lipid extraction from egg yolk to a limited extent due to low extraction yield. Cholesterol and...
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Novel mild fractionation of faba bean (Vicia faba L.) and physicochemical and functional characterization of protein as a food ingredient
DownloadFall 2023
Alternative planet-friendly protein sources are increasingly acknowledged as a sustainable solution to supplement the global animal-derived protein demand. Among the pulses, faba bean (Vicia faba L.) has such potential. The isolation of faba bean protein can minimise the anti-nutritional,...