Amaranth seed extraction by propan-2-ol after enzymatic treatment

M. Veselá
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M. Veselá: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S177-S178

Abstract: A process of amaranth seed grinding followed by extraction was studied. For fat emulsion stability impairment the enzyme G-Zyme®G999 was used. Using this process the improved fat separation was achieved.

Keywords: Amaranth seeds; enzymatic treatment (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10653-cjfs

DOI: 10.17221/10653-CJFS

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