Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)-Reference-Cited by-同舟云学术

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Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Published:2023-05 Issue: Volume:409 Page:135339
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Ye,Zhou Ying,Kriisa Marie,Anderson Maret,Laaksonen Oskar,Kütt Mary-Liis,Föste Maike,Korzeniowska Małgorzata,Yang Baoru

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. The effects of canola oil on cardiovascular risk factors: A systematic review and meta-analysis with dose-response analysis of controlled clinical trials;Amiri;Nutrition, Metabolism and Cardiovascular Diseases,2020

2. Oil press-cakes and meals valorization through circular economy approaches: A review;Ancuţa;Applied Sciences,2020

3. Simultaneous analysis of glucosinolates and isothiocyanates by reversed-phase ultra-high-performance liquid chromatography− electron spray ionization−tandem mass spectrometry;Andini;Journal of Agricultural and Food Chemistry,2020

4. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements;Arrutia;Trends in Food Science and Technology,2020

5. A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review;Baker;Innovative Food Science and Emerging Technologies,2020

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1. Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers;Food Processing: Techniques and Technology;2024-07-03

2. Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry;Future Foods;2024-06

3. Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss;Food Bioscience;2024-04

4. The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal;Fermentation;2024-02-14

5. Impact of Time and Enzyme Concentration on Sangyod Rice Bran Hydrolysate: Phytochemicals, Antioxidants, Amino Acids, and Cytotoxicity;Rice;2024-02-13

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