Removing of undesirable substances from genetically improved varieties of rapeseed by means of the diffusion‐extraction process
- 1 January 1982
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 26 (10) , 857-862
- https://doi.org/10.1002/food.19820261003
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Rapeseed protein concentrate preparation and evaluationJournal of Oil & Fat Industries, 1979
- Composition of total lipids in rapeseedJournal of Oil & Fat Industries, 1978
- Nutritional Evaluation of Oilseed Meals and Protein Isolates by MiceCanadian Institute of Food Science and Technology Journal, 1973
- Amino Acid Composition of Oilseed Meals and Protein IsolatesCanadian Institute of Food Science and Technology Journal, 1973
- Extraction of Glucosinolates from RapeseedCanadian Institute of Food Science and Technology Journal, 1972
- Diffusion extraction of rapeseed glucosinolates with ethanolic sodium hydroxideJournal of Oil & Fat Industries, 1972
- Diffusion Extraction of Glucosinolates from RapeseedCanadian Institute of Food Science and Technology Journal, 1972
- New process for the production of better‐quality rapeseed oil and meal. I. Effect of heat treatments on enzyme destruction and color of rapeseed oilJournal of Oil & Fat Industries, 1968
- Microdetermination of the major individual isothiocyanates and oxazolidinethione in rapeseedJournal of Oil & Fat Industries, 1967
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959