Czech J. Food Sci., 2004, 22(10):S177-S178 | DOI: 10.17221/10653-CJFS

Amaranth seed extraction by propan-2-ol after enzymatic treatment

M. Veselá
Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic,

A process of amaranth seed grinding followed by extraction was studied. For fat emulsion stability impairment the enzyme G-Zyme®G999 was used. Using this process the improved fat separation was achieved.

Keywords: Amaranth seeds; enzymatic treatment

Published: December 31, 2004  Show citation

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Veselá M. Amaranth seed extraction by propan-2-ol after enzymatic treatment. Czech J. Food Sci. 2004;22(Special Issue):S177-178. doi: 10.17221/10653-CJFS.
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