The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds
Canola or rapeseeds oil, comparing to sunflower oil, corn oil and soybean oil, is more qualified because of existence of unsaturated fatty acids and lack of cholesterol in its ingredients. In this study, the effect of the microwave time (0, 30, 60, 90, 120, 150, 180, 210, 240 and 270 seconds) on the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67047_e0e15af03a8abbc699805634d0207be5.pdf |