Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties

The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa varieties, NS Zlatka and NS Slatka, were mechanically cold-pressed using a screw press then ground into flour. The resulting material was fractionated into three particle-sized fractions, >250 μm, 250–180 μm , and <180 μm, using a laboratory dry sieving...