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

European Food Research and Technology

Volumn 217, Issue 2, 2003, Pages 110-114

  Koski, Anna ^a   Pekkarinen, Satu ^a   Hopia, Anu ^a   Wähälä, Kristiina ^b   Heinonen, Marina ^a  

^a Department of Applied Chemistry ^*  (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Oxidative stability; Phenolic compounds; Processing; Rapeseed oil; Vinylsyringol

Indexed keywords

ANTIOXIDANTS; BLEACHING; FREE RADICALS; GLYCEROL; HIGH TEMPERATURE APPLICATIONS; HYDROPHILICITY; LIPIDS; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION; PHENOLS; REFINING;

OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; RAPESEED OILS; VINYLSYRINGOL;

OILS AND FATS;

BRASSICA RAPA SUBSP. RAPA; SINAPIS ARVENSIS;

EID: 1542603396     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0721-4     Document Type: Article

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