Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

Journal of Animal Science and Biotechnology

Volumn 7, Issue 1, 2016, Pages

  Salazar Villanea, Sergio ^a   Bruininx, Erik M A M ^a,b   Gruppen, Harry ^a   Hendriks, Wouter H ^a   Carré, Patrick ^c   Quinsac, Alain ^d   van der Poel, Antonius F B ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Agrifirm Innovation Center   (Netherlands)

^c CREOL OLEAD   (France)

^d Terres Inovia   (France)

Author keywords

Hydrolysis rate; In vitro protein digestibility; Rapeseed meal; Reactive lysine; Secondary structure

Indexed keywords

EID: 84992160219     PISSN: 16749782     EISSN: 20491891     Source Type: Journal    
DOI: 10.1186/s40104-016-0120-x     Document Type: Article

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