Volatile compounds and other indicators of quality for coldÛåpressed rapeseed oils obtained from peeled, whole, flaked, and ...
PCA of oil samples cannot only be obtained by analytical approaches such as GC-MS and e-nose, but also by sensory assessment to find principal descriptors, which can be used to analyze the
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Low vs high field 1h Nmr spectroscopy for the detection of adulteration of cold pressed rapeseed oil with refined oils - Request PDF
Refined rapeseed oil was found to have a higher antioxidant activity but have significantly lower levels of phenolic acids (0.008 mg/kg oil) than cold pressed rapeseed oil (0.46 mg/kg oil).
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Characterization of fatty acid profile, polyphenolic content and antioxidant activity of cold pressed and refined edible oils from Macedonia
The extraction method also affects the total free phenolic content in the oil from pistachio nuts, which was found to reach 180 mg/100 g in the cold-pressed oil and to increase by almost 20% upon
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Characterization of some quality properties and chemical composition of cold-pressed oils obtained from different rapeseed ...
Rapeseed is the second most abundant produced edible oil in the world, after soybean oil. The new rapeseed varieties with low erucic acid and low glucosinolate have attracted global attention to
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Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil - Request PDF
Expeller-pressed poppy seed oils had lower ÉÇ-carotene contents than those of cold-pressed seed oils of parsley (78.38-98.89 Ã×g 100 g ?1 ), mullein (112.10 Ã×g 100 g ?1 ), pumpkin (595.76 Ã×g
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Quality of cold-pressed edible rapeseed oil in Germany - PubMed
Abstract. Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter.
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Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds - Request PDF
An analytic comparison was made of coldÛåpressed rapeseed oil produced from unroasted seeds and coldÛåpressed oil produced from seeds that had previously undergone roasting at temperatures of
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Profiling and Quantification of Lipids in Cold-Pressed Rapeseed Oils Based on Direct Infusion Electrospray Ionization Tandem Mass ...
Request PDF - On Jul 1, 2019, Ya Xie and others published Profiling and Quantification of Lipids in Cold-Pressed Rapeseed Oils Based on Direct Infusion Electrospray Ionization Tandem Mass
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Quality of cold-pressed edible rapeseed oil in Germany.
14. Cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation, finding that these were crucial parameters to guarantee a high-quality product for the consumer. Forty-eight
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Quality of cold-pressed edible rapeseed oil in Germany - Request PDF
In comparison, the OSI (120 ¡«C) of 48 cold-pressed edible rapeseed oil samples in Germany was 0.67-5.73 h [4]. Based on the analysis of the results, it is possible to produce woodpressed rapeseed
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Quality of coldÛåpressed edible rapeseed oil in Germany - Matth?us - 2003 - Food / Nahrung - Wiley Online Library
Edyta Symoniuk, Katarzyna Ratusz, Ewa Ostrowska-Lig?za, Krzysztof Krygier, Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method, Food Analytical Methods, 10.1007/s12161-017-1081-1, (2017).
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Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality - Request PDF
Rapeseed oil is a popular edible oil in China, especially in South China, and the consumption of rapeseed oil in 2019-2020 was up to 27.8 million metric tons [1]. Rapeseed oil is consumed less
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Cold-pressed edible rapeseed oil production in Germany - Request PDF
Cold pressing is an oil extraction method without chemical or thermal treatments (Kiralan & Ramadan, 2016), leading to oils with an astringent, slightly nutty, and seedlike flavor. The low
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Quality of cold-pressed edible rapeseed oil in Germany.
14. Cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation, finding that these were crucial parameters to guarantee a high-quality product for the consumer. Forty-eight
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Cold-pressed edible rapeseed oil production in Germany
Tamara Premovi? S. Dimi? O. Rado?aj E. Dimic. Agricultural and Food Sciences. 2014. The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples££. Expand. 4. PDF. 2 Excerpts.
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Quality of cold-pressed edible rapeseed oil in Germany - PubMed
Abstract. Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter.
Get InquiryQuality evaluation of cold-pressed edible oils from Macedonia - Wiley Online Library
The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and rapeseed oil with abundance of 70.9 and 59.2%, respectively.
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Quality of cold-pressed edible rapeseed oil in Germany - EurekaMag
Matth?us, B. 2013: Quality parameters for cold pressed edible argan oils Natural Product Communications 8(1): 37-41 Matth?us, B.; Br°îhl, L. 2014: Quality parameters for the evaluation of cold-pressed edible argan oil
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The Influence of Storage Conditions of Cold-Pressed Rapeseed Oil on Its Quality Parameters
Stored vegetable oil undergoes numerous processes, i.e., oxidation, hydrolysis, and thermal polymerization. As a result, its quality and organoleptic parameters deteriorate. The content of natural chlorophyll and carotenoid pigments determines the color of rapeseed oil. Almost imperceptible changes in the color of the oil may indicate the deterioration of its quality. Therefore, vegetable oils
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