Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents
Author:
Affiliation:
1. Dept. of Food & Human Nutritional SciencesUniv. of Manitoba Winnipeg Manitoba R3T 2N2 Canada
2. Richardson Centre for Functional Foods & Nutraceuticals 196, Innovation Drive Winnipeg Manitoba R3T 6C5 Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14799
Reference44 articles.
1. Oxidative stability of flax and hemp oils
2. Hydroxycinnamic acid derivatives: a potential class of natural compounds for the management of lipid metabolism and obesity
3. Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey
4. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents
5. Slow Pyrolysis of Deoiled Canola Meal: Product Yields and Characterization
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