Evaluation of Polyphenol Content and Lipoxygenase Activity in Selected Oil Cakes in Terms of Their Valorization-Reference-Cited by-同舟云学术

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Evaluation of Polyphenol Content and Lipoxygenase Activity in Selected Oil Cakes in Terms of Their Valorization

Published:2023-10-17 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
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Author:

Małajowicz Jolanta¹^ORCID,Dziedzic Anna²,Goleń Paulina²,Stepaniuk Tomasz³

Affiliation:

1. Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Str., 02-776 Warsaw, Poland

2. Student Scientific Club of Biotechnologists—KNBiotech, Warsaw University of Life Sciences, 159 Nowoursynowska Str., 02-776 Warsaw, Poland

3. Oleovital Company, 32-020 Grajów, Poland

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/113/pdf

Reference13 articles.

1. Hakeem, K.R., Jawaid, M., and Alothman, O.Y. (2015). Agricultural Biomass Based Potential Materials, Springer International Publishing.

2. Prodyut Kumar, P., Mahawar, M.K., Abobatta, W., and Panja, P. (2018). Trends & Prospects in Food Technology, Processing and Preservation, Today and Tomorrow’s Printers and Publishers. [1st ed.].

3. Petraru, A., and Amariei, S. (2020). Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. Appl. Sci., 10.

4. Oil cakes and their biotechnological applications—A review;Ramachandran;Bioresour. Technol.,2007

5. Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase;Buchhaupt;Appl. Microbiol. Biotechnol.,2012

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