Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste-Reference-Cited by-同舟云学术

Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste

Published:2019-06-25 Issue:8 Volume:121 Page:1800416
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bjelica Miloš¹,Vujasinović Vesna²,Rabrenović Biljana³,Dimić Sanja⁴

Affiliation:

1. University of Novi SadFaculty of Technology Novi SadBulevar cara Lazara 121000 Novi SadSerbia

2. University of Novi SadFaculty of SciencesTrg Dositeja Obradovica 321000 Novi SadSerbia

3. University of BelgradeFaculty of AgricultureNemanjina 611080 Belgrade‐ZemunSerbia

4. Bimal Trading d.o.o. BeogradMilentija Popovića 5V11070 BelgradeSerbia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800416

Reference44 articles.

1. Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

2. M.Bjelica V.Vujasinović inProceedings of XXII Simposium on Biotechnology with International Participation University of Kragujevac Faculty of Agronomy Čačak Čačak 2017 2 pp.521–526.

3. Characterization of grape seed oil from different grape varieties ( Vitis vinifera )

4. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

5. Extraction of fatty acids from grape seed by superheated hexane

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