The effect of ammonia concentration on the properties of canola meals produced by the ammonia-methanol/hexane extraction system
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 18 (2) , 121-130
- https://doi.org/10.1016/0308-8146(85)90135-9
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Phenolic acids in rapeseed and mustardJournal of Oil & Fat Industries, 1983
- Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hullsJournal of Agricultural and Food Chemistry, 1982
- Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedureJournal of Agricultural and Food Chemistry, 1982
- Detoxification of Rapeseed ProductsJournal of Food Protection, 1981
- PHENOLIC COMPONENTS OF RAPESEED MEALJournal of Food Science, 1980
- An HPLC method for simultaneous quantitation of individual isothiocyanates and oxazolidinethione in myrosinase digests of rapeseed mealJournal of Oil & Fat Industries, 1979
- FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATEJournal of Food Science, 1976
- Changes in concentrations and interrelations of phytate, phosphorus, magnesium, calcium, and zinc in wheat during maturationJournal of Agricultural and Food Chemistry, 1975
- Tannins in Prepress-Solvent and Solvent Processed Rapeseed MealPoultry Science, 1968
- Determination of Inorganic Phosphorus in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1946