Compositional Properties filter by cake etc.

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

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

Effects of glycerol and nanoclay on physiochemical properties of camelina gum-based films – Qi G, Li N, Sun XS, Shi YC, Wang D. – Journal of Carbohydrate Polymers 2016

Effects of glycerol and nanoclay on physiochemical properties of camelina gum-based films – Qi G, Li N, Sun XS, Shi YC, Wang D. – Journal of Carbohydrate Polymers  Summary: Film-forming properties of camelina gum (CG) were evaluated, including film appearance and morphological, mechanical, water/light barrier, and thermal properties. With 4% nanoclay, tensile strength of film increased from 43.2MPa to 54.6MPa ...
by David Roberts on January 23, 2017

Evaluating the Phytochemical Potential of Camelina: An Emerging New Crop of Old World Origin – MA Berhow, SF Vaughn, D Belenli, U Polat – Recent Advances in Phytochemistry 2014

Summary: Out on the next frontier of nutritional research will be the complete biochemical and physiological characterization of plant-derived components that prevent or delay the development of chronic diseases in humans and animals. Camelina sativa … seeds contain up to 45% oil, which is rich in polyunsaturated omega-3 and omega-2 fatty acids, as well as containing fat-soluble antioxidants such as ...
by David Roberts on November 03, 2014

Camelina sativa Defatted Seed Meal Contains Both Alkyl Sulfinyl Glucosinolates and Quercetin That Synergize Bioactivity – N. Das, M.A. Berhow, D. Angelino, and E. H. Jeffery – J. Agric. Food Chem., 2014

Summary: These findings suggest that defatted camelina seed meal should be evaluated for anticancer activity, similar to broccoli and other Brassicaceae family members. Link: http://pubs.acs.org/doi/abs/10.1021/jf501742h
by David Roberts on September 02, 2014

The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil – P. Terpinc, T. Polak, D. Makuc, N. Poklar Ulrih, and H. Abramovic – Food Chemistry 2012

The antioxidant activities of Camelina sativa methanolic extracts were evaluated by different chemical assays: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, the b-carotene bleaching method and the metal chelating activity assay. Results revealed that besides the total phenolic content and antioxidant activity, seeds and cake also possess a similar phenolic profile. In addition to sinapine and 4-vinyl derivatives, other antioxidants were successfully ...
by David Roberts on June 18, 2014
BACK TO TOP