Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Francisco J. Tujillo"'
Publikováno v:
Food Engineering Reviews. 13:148-160
The degumming step in seed oil refining is essential to avoid deleterious oxidative reactions caused by the presence of gums, which may impact on the refined oil stability and shelf life. However, conventional degumming techniques produce gums with s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcdf75c67fdf66bc3d69da2b4e219e05
https://doi.org/10.1007/s12393-020-09274-5
https://doi.org/10.1007/s12393-020-09274-5
Publikováno v:
Food Engineering Reviews. 10:198-210
Canola seeds are one of the most important sources of edible vegetable oils globally. Crude canola oil is industrially extracted from canola seeds by expeller-pressing of heat-preconditioned flaked seeds. The residual oil in the pressed “canola cak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::569ffd9096299658ddb43ce562db5ddf
https://doi.org/10.1007/s12393-018-9182-1
https://doi.org/10.1007/s12393-018-9182-1