Formation of Modified Fatty Acids and Oxyphytosterols during Refining of Low Erucic Acid Rapeseed Oil-Reference-Cited by-同舟云学术

Formation of Modified Fatty Acids and Oxyphytosterols during Refining of Low Erucic Acid Rapeseed Oil

Published:2003-06-17 Issue:15 Volume:51 Page:4284-4290
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lambelet Pierre¹,Grandgirard André¹,Gregoire Stéphane¹,Juaneda Pierre¹,Sebedio Jean-Louis¹,Bertoli Constantin¹

Affiliation:

1. Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland; INRA, Unité de Nutrition Lipidique, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France; and Nestlé PTC Kemptthal, 8310 Kemptthal, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030091u

Reference32 articles.

1. Bertoli, C.; Delvecchio, A.; Durand, P.; Gumy, D.; Bellini, A.; Stancanelli, M. Formation oftransfatty acids during deodorization of low erucic acid rapeseed oil.Proceedings of the World Conference on Oilseed and Edible Oil Processing; Koseoglu, S. S., Rhee, K. C., Wilson, R. F., Eds.; AOCS Press: Champaign IL, 1998; Vol. 2, pp 67−71.

2. Deodorization of vegetable oils. Part I: Modelling the geometrical isomerization of polyunsaturated fatty acids

3. Effect of physical refining on selected minor components in vegetable oils

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