Premium
Effects of variation of heat treatment conditions on the nutritional value of low‐Glucosinolate Rapeseed Meal
Author(s) -
Josefsson Egon
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260206
Subject(s) - glucosinolate , rapeseed , meal , food science , moisture , cultivar , zoology , chemistry , biology , agronomy , brassica , organic chemistry
The nutritional value of rapeseed meal, prepared from the low‐glucosinolate cultivar Bronowski, as affected by heat treatments of the seed at various temperatures and times and at various moisture contents was evaluated by feeding experiments with mice. The optimum temperature and time intervals appeared to be 100–110 0 C and 15–60 min, respectively, at a moisture content of 8%.