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Gawrysiak‐Witulska M, Siger A, Grygier A, Rusinek R, Gancarz M. Effects of Drying Conditions on the Content of Biologically Active Compounds in Winter Camelina Sativa Seeds. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Marzena Gawrysiak‐Witulska
- Department of Dairy and Process Engineering Poznań University of Life Sciences Wojska Polskiego 28 Poznań Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences Wojska Polskiego 28 Poznań 60‐637 Poland
| | - Anna Grygier
- Department of Technology of Food of Plant Origin Poznań University of Life Sciences ul. Wojska Polskiego 31 Poznań 60‐624 Poland
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 Lublin 20–290 Poland
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 Lublin 20–290 Poland
- Faculty of Production and Power Engineering University of Agriculture in Kraków Balicka 116B Kraków 30‐149 Poland
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2
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Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Wawrzyniak J, Rudzińska M, Gawrysiak-Witulska M, Przybył K. Predictive Models of Phytosterol Degradation in Rapeseeds Stored in Bulk Based on Artificial Neural Networks and Response Surface Regression. Molecules 2022; 27:molecules27082445. [PMID: 35458643 PMCID: PMC9027000 DOI: 10.3390/molecules27082445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/07/2022] [Indexed: 11/18/2022] Open
Abstract
The need to maintain the highest possible levels of bioactive components contained in raw materials requires the elaboration of tools supporting their processing operations, starting from the first stages of the food production chain. In this study, artificial neural networks (ANNs) and response surface regression (RSR) were used to develop models of phytosterol degradation in bulks of rapeseed stored under various temperatures and water activity conditions (T = 12–30 °C and aw = 0.75–0.90). Among ANNs, networks based on a multilayer perceptron (MLP) and a radial basis function (RBF) were tested. The model input constituted aw, temperature and storage time, whilst the model output was the phytosterol level in seeds. The ANN-based modeling turned out to be more effective in estimating phytosterol levels than the RSR, while MLP-ANNs proved to be more satisfactory than RBF-ANNs. The approximation quality of the ANNs models depended on the number of neurons and the type of activation functions in the hidden layer. The best model was provided by the MLP-ANN containing nine neurons in the hidden layer equipped with the logistic activation function. The model performance evaluation showed its high prediction accuracy and generalization capability (R2 = 0.978; RMSE = 0.140). Its accuracy was also confirmed by the elliptical joint confidence region (EJCR) test. The results show the high usefulness of ANNs in predictive modeling of phytosterol degradation in rapeseeds. The elaborated MLP-ANN model may be used as a support tool in modern postharvest management systems.
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Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil. Processes (Basel) 2022. [DOI: 10.3390/pr10030580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Brassica napus (canola) seed is a rich source of phytosterols, tocopherols and carotenoids, which all have recognized health benefits, although these are reduced or lost during crude oil refinement. Many studies are now outdated, so new research to monitor bioactive retention through current processing techniques is warranted. In this work, canola seed, in-process seed, and oil samples were collected from the major stages of five commercial canola oil processes. Analysis of phytosterols, tocopherols and carotenoids indicated seed pre-treatment enhanced bioactive concentrations in the crude oil. Although the bleaching step in each process eliminated all carotenoids, high concentrations of phytosterols and tocopherols remained in the refined oil across all processes, with losses notably lower than those found in previous reports. Moreover, crude oil samples from a two-stage cold pressing process showed greatly enriched concentrations of tocopherols (+122%), sterols (+140%) and carotenoids (+217%). The results show that modern Australian canola oil processing retains high phytosterol and tocopherol concentrations and warrants further investigation into bioactive enrichment strategies. Given the growing interest in health-enhanced foods, this study provides opportunities for nutrition and health-enhanced oil products and the potential for adding value in the edible oil industry.
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5
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Marszałkiewicz S, Siger A, Gawrysiak-Witulska M, Kmiecik D, Rudzińska M. The effect of drying temperature of milk thistle seeds on quality and bioactive compounds in the lipid fraction. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4003-4013. [PMID: 33060864 PMCID: PMC7520502 DOI: 10.1007/s13197-020-04431-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/17/2020] [Accepted: 04/08/2020] [Indexed: 11/29/2022]
Abstract
Milk thistle oils are available on the market and appeal to consumers because of their healthy properties as cold-pressed oils. The raw material for producing such oils is purchased from a range of domestic and foreign sources. The aim of this work was to determine the effect of drying temperature on the peroxide value, acid value, fatty acid composition, tocopherol and phytosterol contents in the lipid fraction extracted from milk thistle seeds. The seeds were purchased in three different farms and were dried in a thin layer at 40 °C, 60 °C, 80 °C, 100 °C, 120 °C, and 140 °C. The level of phytosterols and the fatty acid composition were determined using GC-FID, while tocopherols concentrations were determined using HPLC. The study showed that the quality of seeds used in the production of oil varies. The drying of milk thistle seeds using air cooler than 80 °C caused no statistically significant changes in AV, p-AnV, phytosterol levels, tocopherols, or SFA levels. Drying temperatures in the 100–140 °C range caused significant losses of phytosterols and tocopherols and also resulted in changes in fatty acid composition. When seeds were dried at 140 °C, phytosterol levels dropped by 19–23%, tocopherols by 10–23%, MUFA by 30%, and PUFA by 11%.
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Affiliation(s)
- Sylwia Marszałkiewicz
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Marzena Gawrysiak-Witulska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
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6
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/120314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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7
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Wawrzyniak J. A Predictive Model for Assessment of the Risk of Mold Growth in Rapeseeds Stored in a bulk as a Decision Support Tool for Postharvest Management Systems. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jolanta Wawrzyniak
- Food Engineering Group, Institute of Plant‐Derived Food TechnologyPoznań University of Life Sciences ul. Wojska Polskiego 31, Poznań 60‐624 Poland
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8
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Gawrysiak-Witulska M, Siger A, Rudzińska M, Bartkowiak-Broda I. The effect of drying on the native tocopherol and phytosterol content of Sinapis alba L. seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:354-361. [PMID: 31588554 DOI: 10.1002/jsfa.10047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/04/2019] [Accepted: 09/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Postharvest processing, including drying, has a significant effect on the processability of oil crop seeds. High drying air temperature may significantly affect the levels of bioactive compounds in plant raw materials. We decided to investigate the subject given the lack of data on the drying of mustard seeds. The aim was to determine the effect of drying temperature on free fatty acid, phytosterol and tocopherol levels in the oil obtained from white mustard seeds. Seeds were dried in a thin layer at 40, 60, 80, 100, 120 and 140 °C. Changes in phytosterol levels were assessed using gas chromatography-mass spectrometry and changes in tocopherol levels by high-performance liquid chromatography. RESULTS The analysis showed that, upon completion of air drying at 40-100 °C, losses of sterols did not exceed 5%, while upon completion of drying at 120 °C and 140 °C these losses amounted to 17-50%. Our investigation also showed that during drying of white mustard seed the total tocopherol levels increased, and the higher the drying temperature, the greater the increment. In seeds air-dried at 120 °C and 140 °C, the increase in tocopherol amounted to 7-9%. CONCLUSION We also showed that the temperature of the drying agent significantly affects the tocopherol and phytosterol levels. It was found that a maximum temperature of 100 °C provides optimal drying conditions for mustard seeds. Principal component analysis identified two subgroups of oils obtained from seeds dried at 120 °C and 140 °C, which differed considerably from the other samples in terms of their bioactive component contents. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Institute of Food Technology, Poznań University of Life Sciences, Poznań, Poland
| | - Iwona Bartkowiak-Broda
- The Plant Breeding and Acclimatization Institute (IHAR) - National Research Institute, Poznań, Poland
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9
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Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir-frying. Food Sci Nutr 2019; 7:3731-3741. [PMID: 31763022 PMCID: PMC6848836 DOI: 10.1002/fsn3.1232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).
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Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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10
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Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods. Molecules 2019; 24:molecules24071397. [PMID: 30970652 PMCID: PMC6480187 DOI: 10.3390/molecules24071397] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 11/24/2022] Open
Abstract
The preservation of active constituents in fresh herbs is affected by drying methods. An effective drying method for Strobilanthes crispus which is increasingly marketed as an important herbal tea remains to be reported. This study evaluated the effects of conventional and new drying technologies, namely vacuum microwave drying methods, on the antioxidant activity and yield of essential oil volatiles and phytosterols. These drying methods included convective drying (CD) at 40 °C, 50 °C, and 60 °C; vacuum microwave drying (VMD) at 6, 9, and 12 W/g; convective pre-drying and vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g; and freeze-drying (FD). GC–MS revealed 33 volatiles, and 2-hexen-1-ol, 2-hexenal, 1-octen-3-ol, linalool, and benzaldehyde were major constituents. The compounds β-sitosterol and α-linolenic acid were the most abundant phytosterol and fatty acid, respectively, in fresh S. crispus. The highest phenolic content was achieved with CD at 60 °C. The highest antioxidant activity was obtained with CD at 40 °C and VMD at 9 W/g. On the contrary, the highest total volatiles and phytosterols were detected with CD at 50 °C and VMD at 9 W/g, respectively. This study showed that CD and VMD were effective in producing highly bioactive S. crispus. A suitable drying parameter level, irrespective of the drying method used, was an important influencing factor.
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11
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers. Food Chem 2019; 290:286-294. [PMID: 31000049 DOI: 10.1016/j.foodchem.2019.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 01/10/2023]
Abstract
The aim of this study is to shed light on the evolution of the minor compounds in the corn oil oxidation process, through the information provided by direct immersion-microextraction in solid phase followed by gas chromatography/mass spectrometry (DI-SPME-GC/MS). This methodology enables one, in a single run, to establish the identity and abundance both of original oil minor components, some with antioxidant capacity, and of other compounds coming from both main and minor oil components oxidation. For the first time, some of the compounds formed from oil minor components degradation are proposed as new markers of oil incipient oxidation. Although the study refers to corn oil, the methodology can be applied to any other edible oil and constitutes a new approach to characterizing the oxidation state of edible oils.
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Affiliation(s)
- J Alberdi-Cedeño
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María L Ibargoitia
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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Górnaś P, Siger A, Rudzińska M, Grygier A, Marszałkiewicz S, Ying Q, Sobieszczańska N, Segliņa D. Impact of the Extraction Technique and Genotype on the Oil Yield and Composition of Lipophilic Compounds in the Oil Recovered from Japanese Quince (Chaenomeles japonica
) Seeds. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800262] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Paweł Górnaś
- Institute of Horticulture; Latvia University of Life Sciences and Technologies; Graudu 1 Dobele LV-3701 Latvia
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Wojska Polskiego 48 Poznan 60-637 Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Anna Grygier
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Sylwia Marszałkiewicz
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Qian Ying
- School of Food Science and Engineering; Jilin Agricultural University; 2888 Xincheng Street Changchun Jilin 130118 China
| | - Natalia Sobieszczańska
- Department of Biotechnology and Food Microbiology; Poznan University of Life Sciences; Wojska Polskiego 48 Poznań 60-627 Poland
| | - Dalija Segliņa
- Institute of Horticulture; Latvia University of Life Sciences and Technologies; Graudu 1 Dobele LV-3701 Latvia
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13
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Siger A, Gawrysiak-Witulska M, Bartkowiak-Broda I. Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded Brassica napus. J AM OIL CHEM SOC 2016; 94:37-46. [PMID: 28163323 PMCID: PMC5243876 DOI: 10.1007/s11746-016-2921-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 10/29/2016] [Accepted: 11/11/2016] [Indexed: 11/16/2022]
Abstract
In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15–1.47 and 1.30–1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17–18% after 15 min of roasting, whereas the PC-8 content increased twofold.
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Affiliation(s)
- Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Iwona Bartkowiak-Broda
- Plant Breeding and Acclimatization Institute, National Research Institute, Strzeszyńska 36, 60-479 Poznań, Poland
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14
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Sujith Kumar MS, Mawlong I, Singh D. Phytosterol recovery from oilseeds: Recent advances. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12466] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. S. Sujith Kumar
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
| | - Ibandalin Mawlong
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
| | - Dhiraj Singh
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
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15
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Siger A, Michalak M, Rudzińska M. Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500314] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aleksander Siger
- Department of Biochemistry and Food Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Michał Michalak
- Department of Computer Science and Statistics; Poznań University of Medical Sciences; Poznań Poland
| | - Magdalena Rudzińska
- Institute of Food Technology; Poznań University of Life Sciences; Poznań Poland
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