Enriching Canola Meal to an Alternative Source of Protein
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-47880-2_5
Reference83 articles.
1. Aachary AA, Thiyam U (2012) A pursuit of the functional nutritional and bioactive properties of canola proteins and peptides. Crit Rev Food Sci Nutr 52:965–979
2. Aachary AA, Thiyam-Hollander U, Eskin MNA (2014) Canola/rapeseed proteins and peptides. Appl Food Protein Chem:193–218
3. Ahmad N, Saleem M, Atta BM, Mahmood S (2019) Characterization of desi ghee extracted by different methods using fluorescence spectroscopy. J Fluoresc 29:1411–1421. https://doi.org/10.1007/s10895-019-02453-6
4. Aider M, Barbana C (2011) Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – a practical and critical review. Trends Food Sci Technol 22:21–39. https://doi.org/10.1016/j.tifs.2010.11.002
5. Alhomodi AF, Berhow M, Gibbons WR, Monono E, Karki B (2022) Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent-extracted canola. J Sci Food Agric 102:4410
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