The influence of some technological operations on the concentrations of proteins from Cannabis Sativa

Petre Savescu, Gabriel Badescu, Livia Apostol

Volume 26, Issue 4;
Pages: 294-298; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
A significant number of valuable bio compounds are lost during food processing. In the research related to the design of a dietary supplement from the wastes of hemp cakes (from which the oil was extracted) and Jerusalem artichoke fibers, the influence of technological operations on the concentration and viability of hemp proteins was analyzed. In the new food supplement concept, were used only organic raw materials and by-products which resulting from the partial processing of other raw materials (e.g. hemp pomace). It is very important to monitor the influence of certain technological treatments on some protein compounds in Cannabis Sativa. With the help of these valuable organic compounds, can be built a range of functional foods characterized by a higher nutritional density.
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