Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil
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- 作者：Małgorzata Wroniaka ; Agnieszka Rękasa ; agnieszka_rekas@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Aleksander Sigerb ; Monika Janowiczc
- 关键词：Canolol ; Fatty acid composition ; Microwave pretreatment ; Oxidative stability ; Tocochromanol contents
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：634-641
- 全文大小：1197 K
文摘
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Tocopherol contents depending on both the MV time and rapeseed moisture content.
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MV pretreatment of rapeseed did not alter the fatty acid composition of oils.
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MV irradiation significantly increased concentration of canolol in rapeseed.
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An increase of canolol content resulted in markedly improved oxidative stability.