Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

Author:

Jing Bingyu,Guo Rui,Wang Mengzhu,Zhang Lingyan,Yu Xiuzhu

Funder

Key R&D Program Projects of Shaanxi Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Glucosinolates, volatile constituents and biological activities of Erysimum corinthium Boiss. (Brassicaceae);Al-Gendy;Food Chemistry,2010

2. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;International Journal of Food Sciences & Nutrition,2010

3. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed;Azadmard-Damirchi;Food Chemistry,2010

4. The enzymic and chemically induced decomposition of glucosinolates;Bones;ChemInform,2006

5. Oxidative stability of cashew oils from raw and roasted nuts;Chandrasekara;Journal of Agricultural and Food Chemistry,2011

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