Detoxification of Rapeseed Products
- 1 June 1981
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 44 (6) , 459-470
- https://doi.org/10.4315/0362-028x-44.6.459
Abstract
The full potential of rapeseed products has not yet been realized because of the presence of certain toxic compounds. This paper reviews development of low erucic acid rapeseed, and the extensive experimental scrutiny to which this oil has been subjected. The significance of the presence of gluocosinolates as well as their decomposition products (isothiocyanates and oxazolidinethiones) in rapeseed meal is also discussed. Various methods for removing these toxic constitutents from the meal are reviewed.Keywords
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