The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil-Reference-Cited by-同舟云学术

The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil

Published:2013-10-21 Issue:12 Volume:115 Page:1426-1433
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sionek Barbara¹,Krygier Krzysztof²,Ukalski Krzysztof³,Ukalska Joanna³,Amarowicz Ryszard⁴

Affiliation:

1. Faculty of Human Nutrition and Consumer Sciences, Department of Food Gastronomy and Food HygieneWarsaw University of Life SciencesWarsawPoland

2. Faculty of Food Sciences, Division of Fats, Oils, and Food Concentrates Technology, Department of Food TechnologyWarsaw University of Life SciencesWarsawPoland

3. Faculty of Applied Informatics and Mathematics, Biometry Division, Department of Econometrics and StatisticsWarsaw University of Life SciencesWarsawPoland

4. Department of Food ScienceInstitute of Animal Reproduction and Food Research of Polish Academy of SciencesOlsztynPoland

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200328

Reference34 articles.

1. Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review

2. High‐temperature pre‐conditioning of rapeseed: A polyphenol‐enriched oil and the effect of refining

3. Antioxidants in lipid foods and their impact on food quality

4. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil

5. Comparison of near‐infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability

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