Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

Author:

Rękas Agnieszka,Siger Aleksander,Wroniak Małgorzata,Ścibisz Iwona,Derewiaka Dorota,Anders Andrzej

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference44 articles.

1. Aachary AA, Thiyam-Holländer U (2013) An update on characterization and bioactivities of sinapic acid derivatives. In: Thiyam-Holländer U, Eskin NAM, Matthäus B (eds) Canola and rapeseed: production, processing, food quality, and nutrition. Taylor & Francis, Boca Raton, pp 21–38

2. Anders A (2003) Rapeseed coat removal using disks equipped with cylindrical blades. Tech Sci 6:65–72

3. AOCS Official Method Cc 13d-55 (1997) Determination of chlorophyll related pigments in oil

4. AOCS Official Method Ch 6-91 (1997) Determination of the composition of the sterol fraction of animal and vegetable oils and fats by TLC and capillary GLC. Champaign, IL

5. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF (2010) Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem 121:1211–1215

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