Effect of static‐state fermentation on volatile composition in rapeseed meal-Reference-Cited by-同舟云学术

Effect of static‐state fermentation on volatile composition in rapeseed meal

Published:2020-01-28 Issue:5 Volume:100 Page:2145-2152
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Hao Yining¹^ORCID,Wang Zhigao¹^ORCID,Zou Yucheng¹^ORCID,He Rong¹^ORCID,Ju Xingrong¹^ORCID,Yuan Jian¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and ProcessingNanjing University of Finance and Economics Nanjing People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10238

Reference48 articles.

1. Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

2. Rapeseed protein concentrates for non-food applications prepared from pre-pressed and cold-pressed press cake via acidic precipitation and ultrafiltration

3. Rapeseed meal and canola meal can partially replace soybean meal as a protein source in finishing pigs

4. Increasing levels of rapeseed expeller meal in diets for pigs: effects on protein and energy metabolism

5. Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

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