Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions
Author:
Funder
IGA VETUNI
Ministerstvo Zemědělství
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04079-8.pdf
Reference53 articles.
1. Parker TD, Adams DA, Zhou K, Harris M, Yu L (2003) Fatty acid composition and oxidative stability of cold-pressed edible seed oils. J Food Sci 68:1240–1243. https://doi.org/10.1111/j.1365-2621.2003.tb09632.x
2. Febrianto NA, Yang TA (2011) Producing high quality edible oil by using eco-friendly technology: a review. Adv J Food Sci Technol 3:317–326
3. Sook CC (2020) Chapter 7—Cold pressed rapeseed (Brassica napus) oil. In: Ramadan MF (ed) Cold pressed oils. Academic Press, Cambridge, pp 65–80. https://doi.org/10.1016/B978-0-12-818188-1.00007-4. ISBN 978-0-12-818188-1
4. Brühl L, Matthäus B (2008) Sensory assessment of virgin rapeseed oils. Eur J Lipid Sci Technol 110:608–610. https://doi.org/10.1002/ejlt.200700293
5. McDowell D, Elliott CT, Koidis A (2017) Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. Eur J Lipid Sci Technol 119:1600327. https://doi.org/10.1002/ejlt.201600327
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