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New technology in oilseed proteins
Author(s) -
Becker Kenneth W.,
Tiernan Eugene A.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02605714
Subject(s) - product (mathematics) , quality (philosophy) , index (typography) , business , process engineering , solubility , chemistry , food science , microbiology and biotechnology , computer science , mathematics , engineering , organic chemistry , biology , philosophy , geometry , epistemology , world wide web
The protein industry is in a technical improvement revolution that will lead to tastier and flatulence free products. They will have longer shelf life, allow higher product yields, and be more efficient in energy conservation. The improved processes discussed include methods for making superior quality flours and grits, better extruded products, and higher quality concentrates and isolates. The new products will have high protein efficiency ratio ratings and a broad range of nitrogen solubility index. Some of the decision‐making information that processors should have before appropriating capital are described.