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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2016
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| Materias: | |
| 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 |