Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent‐extracted canola-Reference-Cited by-同舟云学术

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Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent‐extracted canola

Published:2022-02-04 Issue:11 Volume:102 Page:4410-4418
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Alhomodi Ahmad F¹^ORCID,Berhow Mark²,Gibbons William R¹,Monono Ewumbua³,Karki Bishnu¹^ORCID

Affiliation:

1. Department of Biology and Microbiology South Dakota State University Brookings SD USA

2. USDA, Agricultural Research Service National Center for Agricultural Utilization Research Peoria IL USA

3. Department of Agricultural and Biosystems Engineering North Dakota State University Fargo ND USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11794

Reference62 articles.

1. Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

2. Dark and Yellow Rapeseed Hulls, Soybean Hulls and a Purified Fiber Source: Their Effects on Dry Matter, Energy, Protein and Amino Acid Digestibilities in Cannulated Pigs

3. Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal

4. Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enriching Canola Meal to an Alternative Source of Protein;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024

2. Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review;Trends in Food Science & Technology;2023-11

3. Estimation of cellulase production by Aureobasidium pullulans, Neurospora crassa, and Trichoderma reesei during solid and submerged state fermentation of raw and processed canola meal;Bioresource Technology Reports;2022-06

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