Influence of Cryogenic Grinding on the Nutritional and Antinutritional Components of Rapeseed Cake

Influence of Cryogenic Grinding on the Nutritional and Antinutritional Components of Rapeseed Cake

We investigated the influence of cryogenic grinding on the quality of rapeseed cake. Rapeseed cake is a good source of valuable proteins (30%) and oil (14%), with a balanced fatty acid composition and a fair amount of sterols, which may reduce the risk of cardiovascular diseases. However, the presen...

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Bibliographic Details
Main Authors: Klara Kraljić, Dubravka Škevin, Nikolina Čukelj Mustač, Maja Benković, Saša Drakula, Sandra Balbino, Ana Mandura Jarić, Karla Mamilović, Ivana Ramljak, Duška Ćurić
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Applied Sciences
Subjects:
rapeseed cake
cryogenic grinding
dietary fibre
polyphenols
glucosinolates
Online Access:https://www.mdpi.com/2076-3417/13/10/5841

Internet

https://www.mdpi.com/2076-3417/13/10/5841

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