Influence of microwaves treatment of rapeseed on phenolic compounds and canolol content

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 8, 2014, Pages 1956-1963

  Yang, Mei ^a,b   Zheng, Chang ^a,b   Zhou, Qi ^a,b   Liu, Changsheng ^a,b   Li, Wenlin ^a,b   Huang, Fenghong ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Hubei Key Laboratory of Lipid Chemistry and Nutrition   (China)

Author keywords

canolol; microwave; phenolic compounds; rapeseed; rapeseed oil; sinapic acid; sinapine

Indexed keywords

MICROWAVES; OIL SHALE; ORGANIC ACIDS; PHENOLS; PRESSES (MACHINE TOOLS); TUNGSTEN COMPOUNDS;

CANOLOL; PHENOLIC COMPOUNDS; RAPESEED; RAPESEED OIL; SINAPIC ACIDS; SINAPINE;

OILSEEDS;

BRASSICA NAPUS;

4 VINYL 2,6 DIMETHOXYPHENOL; 4-VINYL-2,6-DIMETHOXYPHENOL; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; VEGETABLE OIL; VINYL DERIVATIVE;

ARTICLE; BRASSICA RAPA; CHEMISTRY; EQUIPMENT; EVALUATION STUDY; FOOD HANDLING; METHODOLOGY; MICROWAVE RADIATION; RADIATION EXPOSURE;

BRASSICA RAPA; FOOD HANDLING; HYDROXYBENZOATES; MICROWAVES; PHENOLS; PLANT OILS; VINYL COMPOUNDS;

EID: 84894780115     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4054287     Document Type: Article

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