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Tocopherols changes during refining

Nogala-Kafucka, M., Gogolewski, M., and Swiatkiewicz, E. (1993). Changes in the composition of tocopherols and fatty acids in postdeodorisation condensates during refining of various oils, Fat Sci Technol, 95, 144. [Pg.136]

The composition of phytosterols and tocopherols does not change appreciably during refining. Therefore, an analysis of these coirpounds is suitable for the identification of the t)q)e of fat. On the other hand, cholesterol can increase during steaming, e. g., due to the cleavage of... [Pg.656]

Ergonul, P. G. Koseoglu, O. (2014). Changes in a-, P-, y- and 6-tocopherol contents of mostly consumed vegetable oils during refining process, CyTA - Journal of Food, 12, 199-202. [Pg.25]

Nogala-Kafucka, M. and Gogolewski, M. (1995). Quantitative and qualitative changes in tocopherols and their dimers during storage of rapeseed and soybean oils — crude and refined, Ernahmng/Nutrition, 19, 537. [Pg.136]

Table 8. Changes of antioxidative lignans and total tocopherols in refined unroasted (RUSO) and roasted (RSO) sesame oils during heating at 180° C (adapted from Fukuda et al, 1994)... Table 8. Changes of antioxidative lignans and total tocopherols in refined unroasted (RUSO) and roasted (RSO) sesame oils during heating at 180° C (adapted from Fukuda et al, 1994)...
See other pages where Tocopherols changes during refining is mentioned: [Pg.266]    [Pg.133]    [Pg.140]    [Pg.1566]   
See also in sourсe #XX -- [ Pg.111 ]



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