Results 111 to 120 of about 1,044 (135)
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Journal of the Science of Food and Agriculture, 2009
AbstractBACKGROUND: World interest in biodiesel production from canola seed is expanding. There is little information on the nutritive value of biodiesel by‐products produced from micro‐scale production processes. Hence this trial was conducted to determine the nutritional value of regular and green canola biodiesel press cake for broilers.RESULTS: The
Philip A Thacker, Daniel Petri
exaly +2 more sources
AbstractBACKGROUND: World interest in biodiesel production from canola seed is expanding. There is little information on the nutritive value of biodiesel by‐products produced from micro‐scale production processes. Hence this trial was conducted to determine the nutritional value of regular and green canola biodiesel press cake for broilers.RESULTS: The
Philip A Thacker, Daniel Petri
exaly +2 more sources
Processing conditions affect nutrient digestibility of cold-pressed canola cake for grower pigs1
Journal of Animal Science, 2011Eduardo Beltranena +2 more
exaly +2 more sources
Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDCanola oil processing generates as by‐products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nutritional value.
Ivanor Zardo +3 more
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Composition and digestibility of canola press cake as a feedstuff for use in swine diets
Canadian Journal of Animal Science, 1991Samples of canola press cake (PC) were collected from seven crushing plants in Western Canada over four successive weekly sampling periods to assess its nutrient and glucosinolate composition and variability. The digestibility of energy and crude protein (CP) (N × 6.25) of PC in growing pigs was also determined.
M. O. Keith, J. M. Bell
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Effect of a mixture of canola‐chia oils and gelatin addition on a pound cake reduced in margarine
Journal of Food Processing and Preservation, 2019This work evaluated the effect of the addition of a mixture of canola‐chia oils (4:1) and 1% of gelatin on batter (specific gravity and rheology) and quality properties (volume, color, firmness, fatty acid profile, and sensory attributes) of a pound cake reduced in margarine (70% and 90%). Specific gravity (SG) significantly (p
Laura A. Sánchez‐Paz +6 more
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Industrial Crops and Products, 2016
Abstract Four oil cakes obtained from different industries were characterized in terms of their physical, thermal and chemical properties. The particle size distributions were mathematically modeled to Gates–Gaudin–Schumann (GGS), Rosin–Rammler–Bennett (RRB) and sigmoid models, and the last one best described most of the materials.
Aline Machado de Castro +2 more
openaire +1 more source
Abstract Four oil cakes obtained from different industries were characterized in terms of their physical, thermal and chemical properties. The particle size distributions were mathematically modeled to Gates–Gaudin–Schumann (GGS), Rosin–Rammler–Bennett (RRB) and sigmoid models, and the last one best described most of the materials.
Aline Machado de Castro +2 more
openaire +1 more source
Journal of Animal Science, 2017
Digestibility of remaining oil in canola press-cake (CPC) may be lower than that of extracted, liquid canola oil (CO) because oil may be partly entrapped in the CPC matrix. To determine true digestibility of fat in ingredients, endogenous fat losses should be estimated. Dietary fat may interact with digestion of other dietary components.
X, Zhou, E, Beltranena, R T, Zijlstra
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Digestibility of remaining oil in canola press-cake (CPC) may be lower than that of extracted, liquid canola oil (CO) because oil may be partly entrapped in the CPC matrix. To determine true digestibility of fat in ingredients, endogenous fat losses should be estimated. Dietary fat may interact with digestion of other dietary components.
X, Zhou, E, Beltranena, R T, Zijlstra
openaire +2 more sources
Biomaterials Science
Production of polyhydroxyalkanoates (PHA) was achieved utilizing canola oil cake as renewable carbon source and novel bacterial consortia. This P3HB/PHBV copolymer can replace conventional petroleum plastics for wide-ranging applications.
Siddhi Joshi, Mousumi Debnath
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Production of polyhydroxyalkanoates (PHA) was achieved utilizing canola oil cake as renewable carbon source and novel bacterial consortia. This P3HB/PHBV copolymer can replace conventional petroleum plastics for wide-ranging applications.
Siddhi Joshi, Mousumi Debnath
openaire +2 more sources
Processing conditions affect nutrient digestibility of cold-pressed canola cake for grower pigs.
Journal of animal science, 2011Cold-pressed canola cake is a coproduct of biodiesel production that contains more residual oil than expeller-pressed and solvent-extracted canola meal. Cold-pressed canola cake might be an attractive feedstuff for swine due to local availability from small plants. However, the nutritional quality and content of anti-nutritional factors of cold-pressed
R W, Seneviratne +4 more
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