doc100% Natural Defatted Flaxseed Flour
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NEVA GIDA MAD. ve BASKI MLZ. DIŞ TİC. LTD. ŞTİ. SANAYİ MAH. 7 . SK. NO: -26 ESENYURT – ISTANBUL TÜRKİYE TECHNICAL SPECIFICATIONS 100% Natural Defatted Flaxseed Flour Product Composition: 100% Natural Defatted Flaxseed Flour Parameter Moisture Oil content Protein Ash Color Odor Flavor Granulation Test 6.77 13.26 41.88 0.08 Brown Natural-Characteristic Natural-Characteristic 45 mesh - 355 Micron ( or any other granular size as desired ) Storage Cool, dry and light protected. Temperature ᵒ C, and humidity <65% 12 months Shelf life ** Produced in compliance with international food standards. **Specifications may vary due to species, region and the natural condition of the product. NEVA GIDA MADDELERİ VE BASKI MALZ.DIŞ TİCARET LTD.ŞTİ. SANAYİ MAH. 7 . SK. NO: -26 ESENYURT-İSTANBUL TÜRKİYE TEL: +90 212 605 15 16 FAX:+90 212 605 11 44 Mail: [email protected]
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TDS-Defatted Pomegranate Flour
NEVA GIDA MADDELERİ VE BASKI MALZ.DIŞ TİCARET LTD.ŞTİ.
SANAYİ MAH. 7 . SK. NO: -26 ESENYURT-İSTANBUL TÜRKİYE
TEL: +90 212 605 15 16 FAX:+90 212 605 11 44 Mail: [email protected]
TECHNICAL SPECIFICATIONS 100% Natural Pumpkin Seed Oil
Insoluble Impurities:
Pesticides Residues:
Additives & Artificial Anti-oxidants (BHA, BHT.. etc.):
Chemical Refining
Fatty Acids Profile
C16: 0 Palmitic
C18: 0 Stearic
C18:1 Oleic
C18:2 Linoleic
C1...
TECHNICAL SPECIFICATIONS 100% Natural Pomegranate Seed Oil
Additives & Artificial Anti-oxidants (BHA, BHT.. etc.):
Chemical Refining
Fatty Acids Profile
C16: 0 Palmitic
C18: 0 Stearic
C18: 1 Oleic
C18: 2 Linoleic
C18:3 Punicic (9,11,13)
Curriculum Vitae
alfa-linolenic acid content of eggs obtained from hens by dietary flaxseed. Food
Science and Technology International, 13(3):217-223.
• 1997, Nergiz C., Yalçın, H., Yıldız, H., Some analytical char...
9800 Tw nkle Cast Ser s (Lam nat on)
Specially produced highly stable 138g /sqm slicone coated kraft paper
Adhesive
9800 Solvent based acrylic permanent grey adhesive
Printing
9800 Films are suitable for printing machines which use So...
ÖZGEÇMİŞ Özkaynak Kanmaz E. 2014. Subcritical Water Extraction
Özkaynak E., Ova, G. 2009. The Effects of Various Cooking Conditions on Acrylamide
Formation in Rolled Patty. Food Additives and Contaminants, Part A. 26 (6), 293-299.
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