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High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters asso...

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Hoofdauteurs: Huihui Zhang, Pan Gao, Huiwen Fang, Man Zou, Jiaojiao Yin, Wu Zhong, Zhi Luo, Chuanrong Hu, Dongping He, Xingguo Wang
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Elsevier 2023-10-01
Reeks:Food Chemistry: X
Onderwerpen:
High-oleic acid rapeseed oil
Microwave pretreatment
Hexane extraction
Processing method
Online toegang:http://www.sciencedirect.com/science/article/pii/S259015752300247X
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