Monitoring the Shelf Life of Hemp Seed Oil Stored at Two Temperatures in Different Materials via Near-Infrared (NIR) Spectroscopy

Hempseed oil (HSO) is extremely rich in unsaturated fatty acids, especially linoleic (18:2 n-6) and α-linolenic (18:3 n-3) acids, which determine its high sensitivity to oxidative and photo-oxidative degradations that can lead to rancidity despite the presence of antioxidant compounds. The aim of th...

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Hlavní autoři:	Francesca Bonazza, Lucia Monti, Milena Povolo, Andrea Gasparini, Valeria Pelizzola, Giovanni Cabassi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-11-01
Edice:	Molecules
Témata:	hempseed oil shelf life oxidation NIR ASCA model
On-line přístup:	https://www.mdpi.com/1420-3049/29/23/5577
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