Food chemistry
Impact of defatting processes on lipidomic markers and flavor in camelina and pennycress flours: advancing clean food production.
Qianqian Chen, Wellington da Silva Oliveira, Gary A Reineccius, Baraem P Ismail, Fernanda F G Dias
Published: 202610.1016/j.foodchem.2026.148026
Abstract
The growing demand for plant-based products has increased interest in underutilized oilseeds such as camelina and pennycress as sustainable protein sources. As defatting is essential prior to protein extraction, this study examined the effects of sol…
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