Deflavoring vegetable seed materials

Chemistry of carbon compounds – Miscellaneous organic carbon compounds – C-metal

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426656, A23J 114

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active

042116945

ABSTRACT:
A process for deflavoring vegetable seed material, especially oleaginous seed protein material, using a ternary single-phase solution of water, an electrolyte, and a carbohydrate, said solution having a water activity of less than about 0.90.

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Archives of Biochemistry and Biophysics, 95:402-404, (1961), Aitschul et al.
Plant & Cell Physiol., 16:933-937, (1975), Mikola et al.

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