Szukaj
Wyświetlanie pozycji 1-3 z 3
Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil
(MDPI, 2020-12-26)
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of ...
Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil
(MDPI, 2019-12-12)
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the ...
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
(MDPI, 2022-05-08)
The growing awareness of consumers means that new products are sought after, which,
apart from meeting the basic demand for macronutrients and energy, will have a positive impact on
our health. This article is a report ...