Open Access
Table 1.
The effect of pea meal processing method on emulsifying properties
| Type of fat | Unprocessed meal | SHF thermal treatment | Dry thermal treat-ment |
|---|---|---|---|
| Emulsifying ability, % | |||
| Vegetable oil | 99±0.5 | 89±0.4 | 84±0.7 |
| Animal fat | 92±0.5 | 83±0.4 | 81±0.6 |
| Emulsion stability, % | |||
| Vegetable oil | 95±0.5 | 73±0.5 | 68±0.6 |
| Animal fat | 86±0.3 | 70±0.3 | 65±0.4 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.