Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

Food Research International

Volumn 100, Issue , 2017, Pages 658-664

  Zhang, Bo ^a,b   Liu, Guo ^a,c   Ying, Danyang ^a   Sanguansri, Luz ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Canola meal; Digestibility; Extrusion; Protein; Waste utilization

Indexed keywords

EXTRUSION; MOISTURE; MOISTURE DETERMINATION; SCREWS; WASTE UTILIZATION;

CANOLA MEAL; DIGESTIBILITY; EXTRUSION CONDITIONS; EXTRUSION PROCESSING; INTERACTION OF COMPONENTS; PHYSICO - CHEMICAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; PROTEIN DIGESTIBILITY;

PROTEINS;

PLANT PROTEIN; WATER;

ANALYSIS; ANIMAL FOOD; BIOLOGICAL MODEL; BRASSICA RAPA; CHEMISTRY; COLOR; DIGESTION; FOOD HANDLING; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES;

ANIMAL FEED; BRASSICA RAPA; COLOR; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; PLANT PROTEINS; WATER;

EID: 85028073158     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.060     Document Type: Article

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