Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristic...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Antioxidants (Basel)
Main Authors: Różańska, Maria Barbara, Kowalczewski, Przemysław Łukasz, Tomaszewska-Gras, Jolanta, Dwiecki, Krzysztof, Mildner-Szkudlarz, Sylwia
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6720800/
https://ncbi.nlm.nih.gov/pubmed/31426327
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8080313
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker