Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to de...

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Bibliographic Details
Main Authors: Klara Kraljić, Tatjana Stjepanović, Marko Obranović, Milan Pospišil, Sandra Balbino, Dubravka Škevin
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
rapeseed oil
seed conditioning
nutritional value
volatile components
sensory analysis
Online Access:https://hrcak.srce.hr/file/314269

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