Abstract
Production and optimal utilization of rapeseed are of great economical importance for many countries (Larsen and Sørensen 1985). Rapeseed contains oil (40–46%) and protein (20–30%) of high quality, but also glucosinolates. Glucosinolates can be critical for both oil and protein quality, especially if too high concentrations of these compounds or especially their degradation products are present in the oil and protein products (Bjerg et al. 1987a; Sørensen 1988). Novel processing methods of rapeseed have therefore attracted considerable attention.
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Jensen, S.K., Olsen, H.S., Sørensen, H. (1990). Aqueous Enzymatic Processing of Rapeseed for Production of High Quality Products. In: Shahidi, F. (eds) Canola and Rapeseed. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3912-4_19
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DOI: https://doi.org/10.1007/978-1-4615-3912-4_19
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