Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil
The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 4...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Consejo Superior de Investigaciones Científicas
2017-03-01
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Series: | Grasas y Aceites |
Subjects: | |
Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1642 |