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...

Descripción completa

Detalles Bibliográficos
Autores principales: Różańska, Maria Barbara, Kowalczewski, Przemysław Łukasz, Tomaszewska-Gras, Jolanta, Dwiecki, Krzysztof, Mildner-Szkudlarz, Sylwia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720800/
https://www.ncbi.nlm.nih.gov/pubmed/31426327
http://dx.doi.org/10.3390/antiox8080313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720800/
https://www.ncbi.nlm.nih.gov/pubmed/31426327
http://dx.doi.org/10.3390/antiox8080313

Ejemplares similares