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Aqueous Enzymatic Processing of Rapeseed for Production of High Quality Products

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Canola and Rapeseed

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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Authors
  1. S. K. Jensen
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  2. H. S. Olsen
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  3. H. Sørensen
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Editor information

Editors and Affiliations

  1. Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

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© 1990 Springer Science+Business Media New York

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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

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6744-4

  • Online ISBN: 978-1-4615-3912-4

  • eBook Packages: Springer Book Archive

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