Compositional Properties

Antimicrobial activity of camelina oil and hydroalcoholic seed extracts - Alina-Loredana Răducu, Aglaia Popa, Oana-Alina Boiu-Sicuia, Florentina Israel-Roming, Călina Petruța Cornea, Ştefana Jurcoane - Rom Biotechnol Lett. 2021

Beside the lipidic profile, camelina seeds contain phenolic compounds with...

by Team Account on August 26, 2022

Camelina sativa oil can inhibit Campylobacter jejuni but stimulate lactic acid bacteria growth – S.Batrina, N.Corcionivoschi, S.Jurcoane, M.Linton, C.Kelly, L.Pinkerton, I.Merima Imbrea, F.Sima, F.Imbrea - Rom Biootechnol Lett. 2021

A motivation for this study was the oil’s high content...

by Team Account on August 26, 2022

Camelina sativa: A study on amino acid content – S.Batrina, S.Jurcoane, I.Popescu, F.Marin, I.Merima Imbrea, F.Crista, G.Pop, F.Imbrea - Rom Biotechnol Lett. 2020

Due to the presence of all essential amino acids, camelina...

by Team Account on August 26, 2022

Flaxseed and Camelina Meals as Potential Sources of Health-Beneficial Compounds - Silvia Tavarini, Marinella De Leo, Roberto Matteo, Luca Lazzeri, Alessandra Braca and Luciana G. Angelini – Plants 2021

Flaxseed and camelina meals could be considered as potential dietary...

by Team Account on August 26, 2022

cake etc.Compositional Properties of Camelina seed

Lipid composition and emulsifying properties of Camelina sativa seed lecithin – H.D. Belayneh, R.L. Wehling, E. Cahoon, O.N. Ciftci – Journal of Food Chemistry 2017

Summary: Camelina lecithin was obtained by water and enzymatic degumming. The major phospholipid in camelina lecithin was phosphatidylinositol. Enzyme-degummed camelina lecithin contained more lysophospholipids. Enzyme-degummed camelina lecithin generated more stable emulsions. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications. Link: https://www.sciencedirect.com/science/article/pii/S0308814617314176

by David Roberts on January 05, 2018

cake etc.Compositional Properties of Camelina seed

Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016

Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016 Summary: Camelina gum (CG) was characterized on the physicochemical properties including rheological properties, chemical compositions, morphological property, and thermal properties. The results showed that dried CG has porous structure and polysaccharides and protein content of ...

by David Roberts on January 23, 2017