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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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Principais autores: Klara Kraljić, Dubravka Škevin, Nikolina Čukelj Mustač, Maja Benković, Saša Drakula, Sandra Balbino, Ana Mandura Jarić, Karla Mamilović, Ivana Ramljak, Duška Ćurić
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-05-01
Serier:Applied Sciences
Fag:
rapeseed cake
cryogenic grinding
dietary fibre
polyphenols
glucosinolates
Online adgang:https://www.mdpi.com/2076-3417/13/10/5841
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