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

• Main Authors: Maria Barbara Różańska (Author), Przemysław Łukasz Kowalczewski (Author), Jolanta Tomaszewska-Gras (Author), Krzysztof Dwiecki (Author), Sylwia Mildner-Szkudlarz (Author)
• Formato: Livro
• Publicado em: MDPI AG, 2019-08-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: 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...