菜籽粕中的硫代葡萄糖苷及其抗营养作用。第7部分。加工
Rapeseed meal-glucosinolates and their antinutritional effects. Part 7. Processing.
作者信息
Mawson R, Heaney R K, Zduńczyk Z, Kozłowska H
机构信息
Colworth Laboratory, Sharnbrook, Bedfordshire, U.K.
出版信息
Nahrung. 1995;39(1):32-41. doi: 10.1002/food.19950390104.
PMID:7898576
Abstract
This paper surveys the effect of some technological processes based on modified traditional way of obtaining oil from rapeseeds and employing polar solvents and enzymes on the content of glucosinolates and nutritional quality of the end products. Special emphasis has been put on the technologies introduced after 1980 tested mostly on a pilot scale.
摘要
本文综述了一些基于改良传统油菜籽榨油方法、使用极性溶剂和酶的工艺过程对硫代葡萄糖苷含量及最终产品营养品质的影响。特别强调了1980年以后引入的、大多在中试规模上进行测试的技术。
Zotero 插件