Evaluation of fractionation as a method to improve the nutritional value of rapeseed meal

P. Bikker; A. Kreis; T. Oberholzer; E. Royer; K.E. Bach Knudsen

doi:10.3920/978-90-8686-891-9_34

Evaluation of fractionation as a method to improve the nutritional value of rapeseed meal

P. Bikker^*, A. Kreis, T. Oberholzer, E. Royer, K.E. Bach Knudsen

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Lab scale and industrial scale processing of rapeseed meal (RSM) was applied to assess the feasibility of fractionation of RSM and the effect on nutritional value of RSM fractions of different origins. The results demonstrate the possibility to produce a 15-20% fraction with enhanced nutritional value. The efficacy of fractionation depends on the origin of the RSM.

Original language	English
Pages (from-to)	191-193
Number of pages	3
Journal	EAAP Scientific Series
Volume	138
DOIs	https://doi.org/10.3920/978-90-8686-891-9_34
Publication status	Published - 10 Sept 2019

Keywords

amino acids
dietary fibre
fractionation
nutritional value
rapeseed meal

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10.3920/978-90-8686-891-9_34

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abstract = "Lab scale and industrial scale processing of rapeseed meal (RSM) was applied to assess the feasibility of fractionation of RSM and the effect on nutritional value of RSM fractions of different origins. The results demonstrate the possibility to produce a 15-20% fraction with enhanced nutritional value. The efficacy of fractionation depends on the origin of the RSM.",

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AU - Bikker, P.

AU - Kreis, A.

AU - Oberholzer, T.

AU - Royer, E.

AU - Bach Knudsen, K.E.

PY - 2019/9/10

Y1 - 2019/9/10

N2 - Lab scale and industrial scale processing of rapeseed meal (RSM) was applied to assess the feasibility of fractionation of RSM and the effect on nutritional value of RSM fractions of different origins. The results demonstrate the possibility to produce a 15-20% fraction with enhanced nutritional value. The efficacy of fractionation depends on the origin of the RSM.

AB - Lab scale and industrial scale processing of rapeseed meal (RSM) was applied to assess the feasibility of fractionation of RSM and the effect on nutritional value of RSM fractions of different origins. The results demonstrate the possibility to produce a 15-20% fraction with enhanced nutritional value. The efficacy of fractionation depends on the origin of the RSM.

KW - amino acids

KW - dietary fibre

KW - fractionation

KW - nutritional value

KW - rapeseed meal

U2 - 10.3920/978-90-8686-891-9_34

DO - 10.3920/978-90-8686-891-9_34

M3 - Article

AN - SCOPUS:85113747855

SN - 0071-2477

VL - 138

SP - 191

EP - 193

JO - EAAP Scientific Series

JF - EAAP Scientific Series

ER -

Evaluation of fractionation as a method to improve the nutritional value of rapeseed meal

Abstract

Keywords

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