Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-017-2960-8.pdf
Reference29 articles.
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3. Salazar-Villanea S, Bruininx EMAM, Gruppen H, Hendriks WH, Carré P, Quinsac A, Van Der Poel AFB (2016) Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility. J Anim Sci Biotechnol 7:62
4. Newkirk RW, Classen HL, Scott TA, Edney MJ (2003) The digestibility and content of amino acids in toasted and non-toasted canola meals. Can J Anim Sci 83:131–139
5. Hulshof TG, Bikker P, van der Poel AFB, Hendriks WH (2016) Assessment of protein quality of soybean meal and 00-rapeseed meal toasted in the presence of lignosulfonate by amino acid digestibility in growing pigs and Maillard reaction products. J Anim Sci 94:1020–1030
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