Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

Rapeseed oil is usually expelled from the seed at high temperatures. Refining removes most of the non-triacylglycerol components, including many sinapic acid derivatives typical for rapeseed. The effect of these phenolic constituents on the oxidative stability of the oil was studied using rapeseed a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European food research & technology 2003-08, Vol.217 (2), p.110-114
Hauptverfasser:	KOSKI, Anna, PEKKARINEN, Satu, HOPIA, Anu, WÄHÄLÄ, Kristiina, HEINONEN, Marina
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fat industries Fish oils Food industries Fundamental and applied biological sciences. Psychology High temperature Oxidation Phenols Rapeseed oil
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!