Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

• मुख्य लेखकों: Maria Barbara Różańska (लेखक), Przemysław Łukasz Kowalczewski (लेखक), Jolanta Tomaszewska-Gras (लेखक), Krzysztof Dwiecki (लेखक), Sylwia Mildner-Szkudlarz (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2019-08-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristic...