Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction

Author:

Carlini Giovanna Calixto Garcia1,Roschel Gabriela Grassmann1,Ferrari Roseli Aparecida2,Alencar Severino Mathias3,Ota Helton Cherubim1,da Silveira Tayse Ferreira Ferreira1,Castro Inar Alves1ORCID

Affiliation:

1. LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences University of São Paulo São Paulo Brazil

2. Institute of Food Technology (ITAL) Campinas São Paulo Brazil

3. Department of Agri‐Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba São Paulo Brazil

Publisher

Wiley

Subject

Food Science

Reference68 articles.

1. Towards sustainable sources for omega-3 fatty acids production

2. Characterization of sunflower oils obtained separately by pressing and subsequent solvent extraction from a new line of seeds rich in phytosterols and conventional seeds

3. Effects of compressive stress, feeding rate and speed of rotation on palm kernel oil yield

4. ANVISA ‐ Agência Nacional de Vigilância Sanitária. (2018).Relatório de Análise das Contribuições da CP n° 457/2017. Gerência‐Geral de Alimentos – GGALI.http://antigo.anvisa.gov.br/documents/10181/3898888/Relat%C3%B3rio+de+An%C3%A1lise+de+Contribui%C3%A7%C3%B5es+‐+CP+457‐2017/1de3eb36‐b152‐4d3d‐9411‐5d2b5ac68290

5. ANVISA ‐ Agência Nacional de Vigilância Sanitária. (2020).Diálogo Setorial sobre o processo regulatório de óleos vegetais gorduras vegetais e creme vegetal. Gerência‐Geral de Alimentos – GGALI.https://www.gov.br/anvisa/pt‐br/assuntos/regulamentacao/participacao‐social/dialogos‐setoriais/arquivos/dialogo‐setorial‐sobre‐processo‐regulatorio‐de‐requisitos‐sanitarios‐para‐oleos‐vegetais‐gorduras‐vegetais‐e‐creme‐vegetal‐26‐03‐2020/apresentacao‐dialogo‐setorial‐26_03.pdf

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