Physicochemical Characteristics of Cold‐Pressed Hemp, Flax, Hazelnut, and Pumpkin Seed Oils and Press Cakes
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DOI: 10.1002/ejlt.70017
Abstract: The physicochemical characteristics of cold‐pressed hemp, flax, hazelnut, and pumpkin seed oils, along with the valorization opportunities of press cakes, were investigated. Initially, cold‐pressed oils were analyzed for their yield, total fat content, acylglycerol composition,… read more here.
Keywords: hemp; seed; cold pressed; press cakes ... See more keywords
Pork Salami With Pumpkin and Walnut Press Cakes Exhibits Increased PUFA Content but Reduced Lipid Stability During Storage
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DOI: 10.1002/ejlt.70078
Abstract: Pumpkin and walnut press cakes abound in polyunsaturated fatty acids (PUFA), making them promising ingredients for enhancing the content of these beneficial fatty acids in pork salami. This study is the first to investigate the… read more here.
Keywords: pork salami; walnut; press; press cakes ... See more keywords
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements
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DOI: 10.1016/j.tifs.2020.03.044
Abstract: Abstract Background The world's demand for animal protein is expected to double by 2050. The environmental and health concerns about its production and consumption have thus promoted the evaluation of alternative sources. Oilseed press cakes… read more here.
Keywords: protein; cakes meals; press cakes; oilseeds beyond ... See more keywords
Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture
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DOI: 10.1111/1750-3841.70471
Abstract: ABSTRACT In this study, press cakes (PCs)—the by‐products from almond, coconut, flaxseed, pumpkin seed, rapeseed, and sunflower oil production—were used to create textured vegetable proteins (TVPs) that offer both nutritional and sustainability benefits. Several technological… read more here.
Keywords: textured vegetable; seed; texture; press cakes ... See more keywords
Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
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DOI: 10.3390/foods11223693
Abstract: The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond… read more here.
Keywords: protein ingredients; press; extraction; ultrasound assisted ... See more keywords