Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds

Agnieszka RękasDepartment of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland; Correspondence[email protected]

Małgorzata WroniakDepartment of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland;

Aleksander SigerDepartment of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Poznań, Poland;

Iwona ŚcibiszDepartment of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland;

Dorota DerewiakaDepartment of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland;

http://orcid.org/0000-0002-2817-6513

Andrzej AndersDepartment of Machines and Research Methodology, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds

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Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds

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