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The U.S. Market for Rapeseed and Rapeseed Oil [PDF]
, 1963 Reprinted from the Fats and Oils Situation, FOS-219, August 1963, by the Marketing Economics Division, Economic Research Service.
Corkern, Ray S., Corkern, Ray S.
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Foods, 2022 Rapeseed is the third largest oil crop in the world and the largest oil crop in China. The multi-functional development and utilization of rapeseed is an effective measure for the high-quality development of rapeseed industry in China.
Xiaoling Dun, Lieqiong Kuang
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Nutritive Value of Rapeseed Meals and Rapeseed Protein Isolates
Annals of Nutrition and Metabolism, 1975Defatted meals of two new varieties of rapeseed, <i>Brassica napus, </i>Erglu and Lesira, and protein isolates prepared therefrom, were fed to chicks that had been depleted of their embryonic protein reserve. First, the animals were fed at a 12 % protein level, half of it from rapeseed meal, or a rapeseed protein isolate and, subsequently ...
A S, El Nockrashy +3 more
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Rapeseed and rapeseed meal as components in diets of laying hens
Archiv für Tierernaehrung, 1996In an experiment with 405 Hisex white hens rations with 5-20% low glucosinolate rapeseed (RS) or rapeseed meal (RSM) of 00 quality were used. Feed intake, egg production, individual egg weight and live weight gain were reduced in hens fed 5-20% RS and 10-20% RSM.
G, Richter, A, Lemser, J, Bargholz
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Journal of the American Oil Chemists' Society, 1979
AbstractDuring recent years somewhat different methods of producing rapeseed protein concentrates (RPC) and isolates (RPI) have been developed. Texturizing of RPC has also been studied. Functional properties of RPC such as solubility, water‐and fat‐binding, emulsifying and foaming have been studied together with their organoleptic properties.
R, Ohlson, K, Anjou
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AbstractDuring recent years somewhat different methods of producing rapeseed protein concentrates (RPC) and isolates (RPI) have been developed. Texturizing of RPC has also been studied. Functional properties of RPC such as solubility, water‐and fat‐binding, emulsifying and foaming have been studied together with their organoleptic properties.
R, Ohlson, K, Anjou
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Carbohydrates of rapeseed: A review
Journal of the Science of Food and Agriculture, 1977AbstractGraded extraction of oil‐free, dehulled, rapeseed cotyledon meal with boiling aqueous ethanol, hot water, hot ammonium oxalate and finally sodium hydroxide yielded a series of fractions. The composition, identification and structural evaluation of the various products is presented and the results compared with those obtained from other seeds.
I R, Siddiqui, P J, Wood
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Measurement of glucosinolates in rapeseeds
Natural Toxins, 1995AbstractSeveral ring tests have been organized by the International Organisation for Standardization (ISO) and the Measurement and Testing Programme (BCR) for improving glucosinolate methods. Finally, HPLC of desulphoglucosinolates is recommended by ISO, the European Committee for Standardization (CEN), and the European Commission (EC) as the official ...
Wathelet, Jean-Paul +4 more
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Lipolytic activity and degradation of rapeseed oil and rapeseed by spoilage fungi
International Journal of Food Microbiology, 1993Aspergillus, Eurotium and Penicillium spp. from rapeseed were able to grow and produce lipases over a range of water activities (aw) at both 15 and 25 degrees C on tributyrin agar. The ability to produce lipases was not directly related to growth rate.
N, Magan, N E, Jenkins, J, Howarth
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