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Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil.
Rekas, Agnieszka; Siger, Aleksander; Wroniak, Malgorzata; Scibisz, Iwona; Derewiaka, Dorota; Anders, Andrzej.
Afiliação
  • Rekas A; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
  • Siger A; Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition, Poznan University of Life Sciences, Wojska Polskiego St. 28, 60-637 Poznan, Poland.
  • Wroniak M; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
  • Scibisz I; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
  • Derewiaka D; Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland.
  • Anders A; Department of Machines and Research Methodology, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 11, 10-736 Olsztyn, Poland.
J Food Sci Technol ; 54(3): 627-638, 2017 Mar.
Article em En | MEDLINE | ID: mdl-28298676
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article