Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109981
Abstract: Abstract Oilseed cakes have potential for new applications as substrates for solid-state fermentation (SSF), to increase their nutritional value by increasing its polyunsaturated fatty acids (PUFAs) or protein content. In this sense, it was performed… read more here.
Keywords: solid state; oilseed cakes; state fermentation; mortierella alpina ... See more keywords
Utilization of unprocessed and fibre‐reduced oilseed cakes of rapeseed and sunflower seed in rainbow trout (Oncorhynchus mykiss W.) nutrition—Evaluation of apparent digestibility and growth performance
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DOI: 10.1111/anu.12652
Abstract: Two digestibility trials were carried out to determine the apparent digestibility coefficients (ADCs) for crude protein (CP), crude lipid (CL) and energy of unprocessed and two differently processed fibre‐reduced rapeseed and sunflower seed oil cakes… read more here.
Keywords: seed; oilseed cakes; trial; sunflower seed ... See more keywords
Valorization Potential of Oilseed Cakes by Subcritical Water Extraction
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DOI: 10.3390/app10248815
Abstract: The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted… read more here.
Keywords: seed; oilseed cakes; extraction; valorization ... See more keywords