nutritional value of cold-pressed rapeseed oil during long term storage as influenced
Nutritional value of cold-pressed rapeseed oil during long
Request PDF Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature Authors. Małgorzata Wroniak; Agnieszka Rękas; Content type: Original Article; Published: 31 October 2015; Pages: 1338 1347
Cold-pressed oils: Benefits, side effects, uses, versus
Jan 28, 2024· Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. J Food Sci Technol. 2016 Feb; 53(2): 1338–1347.
Jan 01, 2024· Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature Journal of Food Science and Technology,53 ( 2016 ),pp. 1338 1347
THE QUALITY OF COLD-PRESSED RAPESEED OIL OBTAINED
of cold-pressed rapeseed oil may easily indicate the quality of the product (Matthäus, 2013). The quality of the raw material is influenced above all by the post-harvest treatment of seeds, especially the temperature and humidity during storage. Improper storage condi-tions may be the reason for the germination of seeds
Małgorzata Wroniak, Agnieszka Rękas, Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature, Journal of Food Science and Technology, 10.1007/s13197-015
Effect of modified atmosphere packaging of different
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature M. Wroniak,A. Rękas Chemistry, Medicine
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature Authors. Małgorzata Wroniak; Agnieszka Rękas; Content type: Original Article; Published: 31 October 2015; Pages: 1338 1347
Nutritional value of cold-pressed rapeseed oil during long
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature . By Małgorzata Wroniak and Agnieszka Rękas. Cite . BibTex; Full citation Publisher: Springer Science and Business
Jan 28, 2024· Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. J Food Sci Technol. 2016 Feb; 53(2): 1338–1347.
Cold pressed rapeseed (Brassica napus) oil ScienceDirect
Jan 01, 2024· Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature Journal of Food Science and Technology,53 ( 2016 ),pp. 1338 1347
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The effect of microwave pre-treatment of rapeseed on the
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. J.
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Effect of modified atmosphere packaging of different
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature M. Wroniak,A. Rękas Chemistry, Medicine
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Sensory evaluation of virgin or cold-pressed edible oils
taste. However, also during long term-storage of the argan oil under improper conditions the pleasant nutty and roasted taste and smell changes towards these unpleasant perceptions. Linseed oil The major part of produced linseed oil is used for industrial purposes. Here also refined linseed oil is used.
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Influence of Conditioning Temperature on the Quality
The 4-isothiocyanato-1-butene was the major volatile component of our cold-pressed oil, making 56% of total volatiles. Wei et al. also reported the same component as a dominant volatile compound of cold-pressed rapeseed oil. Conditioning the seeds for 30 min at 60 °C further increased its content in the oil and 4-isothiocyanato-1-butene
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Phytochemical Content, Oxidative Stability, and
The data obtained were much lower than those of Hassanien et al. 25, who reported IPs for cold-pressed apricot kernel oil and black cumin oil of 36 h and 17 h, respectively, while the IP of grape seed oil, rapeseed oil, and linseed oil were 8 h, 7.0 h, and 1.5 h, respectively 24, 25, 26.
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EFFECT OF OIL FLUSHING WITH NITROGEN ON THE QUALITY
of the long-term storage test (with access of light 20°C), the peroxide value of oil fl ushing with nitrogen after 6 months of storage was 2.3 to 2.8-fold lower, respectively, than in the control sample.
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Changes Occurring in Phenolic Compounds and α-Tocopherol
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology 2016, 53 (2),1338-1347. DOI: 10.1007/s13197-015-2082-y.
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Influence of Microwaves Treatment of Rapeseed on Phenolic
Phytochemicals and Antioxidant Activity Degradation Kinetics During Long-Term Storage of Rapeseed Oil Pressed From Microwave-Treated Seeds. European Journal of Lipid Science and Technology 2024, 120 (2),1700283.
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Nutritional value of cold-pressed rapeseed oil during long
Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature . By Małgorzata Wroniak and Agnieszka Rękas. Cite . BibTex; Full citation Publisher: Springer Science and Business
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Sensory evaluation of virgin or cold-pressed edible oils
taste. However, also during long term-storage of the argan oil under improper conditions the pleasant nutty and roasted taste and smell changes towards these unpleasant perceptions. Linseed oil The major part of produced linseed oil is used for industrial purposes. Here also refined linseed oil is used.
Get Price
Influence of Conditioning Temperature on the Quality
The 4-isothiocyanato-1-butene was the major volatile component of our cold-pressed oil, making 56% of total volatiles. Wei et al. also reported the same component as a dominant volatile compound of cold-pressed rapeseed oil. Conditioning the seeds for 30 min at 60 °C further increased its content in the oil and 4-isothiocyanato-1-butene
Get Price
Commercial Cold Pressed Flaxseed Oils Quality and
stability. For cold pressed oils it is usually set for 6 or 12 months13）, but for flaxseed oils it is even shorter, from 5 weeks to 3 months if they are kept in the refrigerator5）. However, literature data show that significant oil deteriora-tion can occur during long-term storage. Chowdhury et
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Phytochemical Content, Oxidative Stability, and
The data obtained were much lower than those of Hassanien et al. 25, who reported IPs for cold-pressed apricot kernel oil and black cumin oil of 36 h and 17 h, respectively, while the IP of grape seed oil, rapeseed oil, and linseed oil were 8 h, 7.0 h, and 1.5 h, respectively 24, 25, 26.
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Nutritional value of canola expellers produced "on farm
General aim of this thesis was to study canola expellers (CE) extracted by cold pressing in a small plant (on farm) and to evaluate the validity to use this by-product in ruminant feeding. The thesis includes the results of four experimental contributes: the first one aimed to evaluate the stability of CE at different times and temperatures of storage in order to determine if the conditions
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Chemical composition and resistance to oxidation of high
The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO.
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Ch10 Food and Agriculture Organization
Long term administration of the dimer concentrate (12 months, 15 wt percent of the 24 percent concentrate in the diet) did not reveal any significant differences compared with the control group. cottonseed and rapeseed oil, work to prevent deterioration of oil during storage. Selection of oil processing technology. The use of oil
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Canola oil nutrition research Canola Council of Canada
Long-term monounsaturated fatty acid diets reduce platelet aggregation in healthy young subjects. Smith R, Kelly C, Fielding B, Hauton D, Sliva K, Nydahl M, Miller G and Williams C. Br J Nutr 2003; 90:597. Effect of a rapeseed oil substituting diet on serum lipids & lipoproteins in children and adolescents with familial hypercholesterolemia.
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Effect of stabilization of rice bran by domestic
Table 5 Effect of stabilization of rice bran by domestic heating on phytochemical content of Microwave pretreatment of rapeseed can increase oil extraction cold-pressed rice bran oil. yield, phytosterols and tocopherols of the oil extracted by pressing method.
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Physiochemical properties of short‐term frying oil
in retarding oxidative deterioration during oil storage. It has been shown that the content of tocopherol in corn germ oil gradually decreases over the frying time (Simonne & Eitenmiller, 1998). Additionally, Tena, García-González, and Aparicio (2009) found that tocopherol in edible oil was completely depleted after long-term frying. Hence,
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Canola oil nutrition research Canola Council of Canada
Long-term monounsaturated fatty acid diets reduce platelet aggregation in healthy young subjects. Smith R, Kelly C, Fielding B, Hauton D, Sliva K, Nydahl M, Miller G and Williams C. Br J Nutr 2003; 90:597. Effect of a rapeseed oil substituting diet on serum lipids & lipoproteins in children and adolescents with familial hypercholesterolemia.
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Chapter 17 Packaging and the Shelf Life of Vegetable
Oxidation-derived flavor compounds as quality indicators for packaged olive oil. Journal of the American Oil Chemists’ Society 81: 251–257. Kaya A., Tekin A.R., Oner D. 1993. Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long-term storage.
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Ch10 Food and Agriculture Organization
Long term administration of the dimer concentrate (12 months, 15 wt percent of the 24 percent concentrate in the diet) did not reveal any significant differences compared with the control group. cottonseed and rapeseed oil, work to prevent deterioration of oil during storage. Selection of oil processing technology. The use of oil
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Oxidative stability of purified canola oil
Mei Yang, Changsheng Liu, Fenghong Huang, Chang Zheng, Qi Zhou, Effect of Dehulling Treatment on the Oxidative Stability of Cold‐Pressed Low Erucic Acid Rapeseed Oil, Journal of the American Oil Chemists' Society, 10.1007/s11746-011-1822-z, 88, 10, (1633-1639), (2011).
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