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Effect of Isolation Technique on Nutritional and Functional Characteristics of Canola and Other Proteins
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Effective low temperature processing substantially improves the functional and nutritional characteristics of vegetable proteins specifically in the case of Canola. Comparison is shown of the nutritional character and functional characteristics including solubility, emulsification, foaming of commercial canola, pea, soy, whey and egg proteins. In addition, gelling characteristics are presented for a developed Canola protein showing excellent high functionality simultaneous with high nutritional quality.