Utilizing raw rapeseed press cake in foods: A case study on sensory quality and profile of selected bitter compounds in snack bars
Thorsen JS; Bononad-Olmo A; Toft AM; Sanden NCH; Agyenim-Boateng KG; Poborsky M; Crocoll C; Halkier BA · 2026 · Preprint
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
ABSTRACT Today’s canola quality rapeseed press cake (RPC) is a protein-rich co-product with potential as human food, but its application is limited due to antinutritional compounds and bitter taste. It remains, however, unknown how…
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Metadata source: Europe PMC · DOI 10.64898/2026.03.20.712648