Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1211-1215

  Azadmard Damirchi, Sodeif ^a   Habibi Nodeh, Fatemeh ^a   Hesari, Javad ^a   Nemati, Mahbob ^b   Achachlouei, Bahram Fathi ^c  

^a UNIVERSITY OF TABRIZ   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF MOHAGHEGH ARDABILI   (Iran)

Author keywords

Cold press; Microwave; Oil stability; Phytosterol; Rapeseed oil; Tocopherol; Vegetable oil extraction

Indexed keywords

ALPHA TOCOTRIENOL; BETA TOCOPHEROL; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; NUTRACEUTICAL; PHYTOSTEROL; RAPESEED OIL; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE IRRADIATION; POROSITY; RAPESEED; SOLVENT EXTRACTION;

BRASSICA NAPUS;

EID: 77949489093     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.006     Document Type: Article

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