Results 111 to 120 of about 75,618 (176)

Canola Meal in Poultry Diet: Impact on pH, Color, Drip Loss, Nutritional Composition and Oxidative Status of Fresh and Stored Meat. [PDF]

Animals (Basel)
Del Puerto M, Cabrera MC, da Silva A, Olivero R, Terevinto A, Saadoun A.   +5 more
europepmc   +1 more source

Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry. [PDF]

Foods
Nemli E, Günal-Köroğlu D, Apak R, Capanoglu E.   +3 more
europepmc   +1 more source

Utilization of chia–canola oleogels with curcumin for fat replacement in gluten-free cakes: A strategy for healthier bakery products

LWT
Arezoo Asghari, Mehdi Gharekhani, Narmela Asefi, Alireza Ostadrahimi   +3 more
openaire   +1 more source

Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach. [PDF]

Foods
Grahovac N, Aleksić M, Trajkovska B, Marjanović Jeromela A, Nakov G.   +4 more
europepmc   +1 more source

Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake. [PDF]

Foods
Panaite TD, Cornescu GM, Dumitru M, Aldea F, Cismileanu AE, Toma SM, Râmbu DT, Ciurescu G, Predescu NC.   +8 more
europepmc   +1 more source

Evaluation of processing of canola protein isolate on postprandial plasma amino acid profiles in healthy, young females. [PDF]

Amino Acids
Boot N, Hermans WJH, Warnke I, Overman A, van Kranenburg JMX, Senden JM, Verdijk LB, van Loon LJC.   +7 more
europepmc   +1 more source

Natural Waxes as Gelators in Edible Structured Oil Systems: A Review. [PDF]

Gels
Dimakopoulou-Papazoglou D, Zampouni K, Katsanidis E.   +2 more
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature

Brazilian Journal of Development, 2019
Iago Hudson Silva Souza, Juliete Pedreira Nogueira, Richard Pereira Dutra, Adriana Crispim Freitas   +3 more
openaire   +2 more sources

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries. [PDF]

Foods
Rabiej-Kozioł D, Szydłowska-Czerniak A.   +1 more
europepmc   +1 more source