Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

BACKGROUND: During processing in a desolventizer/toaster (DT), rapeseed meal (RSM) is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates (GSL). However, excessive heat treatment may reduce amino acid (AA) content in addition to lower...

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Detalles Bibliográficos
Autores principales: Mosenthin, Rainer, Messerschmidt, Ulrike, Sauer, Nadja, Carré, Patrick, Quinsac, Alain, Schöne, Friedrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4912811/
https://www.ncbi.nlm.nih.gov/pubmed/27330744
http://dx.doi.org/10.1186/s40104-016-0095-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4912811/
https://www.ncbi.nlm.nih.gov/pubmed/27330744
http://dx.doi.org/10.1186/s40104-016-0095-7

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