Flaxseed is emerging as an important functional food ingredient because of its rich contents
of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax …

There is currently much interest in phytochemicals as bioactive molecules of food.
Functional foods are an emerging field in food science due to their increasing popularity …

Flaxseed cake is a low value, a protein-rich by-product of flaxseed oil pressing companies.
Flaxseed oil has been known as a rich source of omega-3 fatty acids and has been widely …

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food
because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty …

Scientific evidence supports flaxseed consumption; however, a large sector of the
population is still unaware of the benefits associated to its consumption and its possible …

Flaxseeds (Linum usitatissimum L.) are oilseeds endowed with nutritional constituents such
as lignans, lipids, proteins, fibre, carbohydrates, and micronutrients. Owing to their …

Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their
techno‐functionalities, food preservation capacity, and health benefits. A possible …

Enzymatic hydrolysates from flaxseed protein were investigated for in vitro inhibition of
angiotensin I-converting enzyme (ACE) and renin activities. Pepsin, ficin, trypsin, papain …

Intervention against pathogenic bacteria using natural plant material has a long history.
Plant materials also have been widely used as fillers and/or reinforcers in polymer …

The physicochemical and emulsification characteristics of flaxseed albumin and globulin
protein fractions were determined in this study. Flaxseed protein meal was extracted with 0.5 …