
This study developed a technology for producing a high-protein, safe product for the food and feed industries by reducing the gossypol content in cottonseed cake. The aim of the study was to neutralize gossypol and maximize protein content through an extraction process. Physicochemical methods, solvent selection, determination of optimal parameters, and cottonseed cake quality assessment were used. The results suggest innovative approaches to increasing the efficiency of gossypol removal and preserving protein.
| selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
