التفاصيل البيبلوغرافية
| العنوان: |
Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols |
| المؤلفون: |
Lu ZHANG, Feng LI, Jiejia ZHENG, Shuangli XIONG, Chengjian XU, Anlin LI, Dequan XIONG, Dan TANG |
| المصدر: |
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 434-439 (2023) |
| بيانات النشر: |
The editorial department of Science and Technology of Food Industry, 2023. |
| سنة النشر: |
2023 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
rapeseed oil, polyphenols, processing technology, Food processing and manufacture, TP368-456 |
| الوصف: |
Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that affect its product quality, it can only be consumed after degumming, decolorization and deodorization processes. Different processing technologies have great influence on their contents. The main contents of this review focuses on the effects of modern rapeseed pretreatment, oil extraction methods, rapeseed oil extraction methods and refining processes on polyphenols in rapeseed oil. This may provide valuable references for further elucidating the changes of polyphenols during processing, improving rapeseed oil processing technology and enhancing product quality control. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
Chinese |
| تدمد: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022100053 |
| URL الوصول: |
https://doaj.org/article/6e3e066938684fddad0e180f300e23ac |
| رقم الانضمام: |
edsdoj.6e3e066938684fddad0e180f300e23ac |
| قاعدة البيانات: |
Directory of Open Access Journals |