EVALUATION OF THE FLOCCULATION EFFICIENCY OF Chlorella vulgaris MEDIATED BY Moringa oleifera SEED UNDER DIFFERENT FORMS: FLOUR, SEED CAKE AND EXTRACTS OF FLOUR AND CAKE
نویسندگان
چکیده
منابع مشابه
EVALUATION OF THE FLOCCULATION EFFICIENCY OF Chlorella vulgaris MEDIATED BY Moringa oleifera SEED UNDER DIFFERENT FORMS: FLOUR, SEED CAKE AND EXTRACTS OF FLOUR AND CAKE
Flocculation as a pre-separation method can help make production of biodiesel from microalgae economically feasible. In a previous study, Moringa oleifera seed flour (1 g.L-1) was shown to be a very efficient flocculant for Chlorella vulgaris, a microalga with high potential for biodiesel production. In this study, several aspects of C vulgaris flocculation mediated by Moringa were investigated...
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Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...
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The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...
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ژورنال
عنوان ژورنال: Brazilian Journal of Chemical Engineering
سال: 2017
ISSN: 0104-6632
DOI: 10.1590/0104-6632.20170341s20150470