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Factors affecting the quality of produced unconventional seed oils

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.abstract.enIn recent years, much study has been devoted to the properties of unconventional seed oils and to exploring their potential as dietary sources. The nutritional values of plant oils generally depend on their contents of fatty acids (FAs), tocopherols, phytosterols, and other bioactive compounds, such as carotene and squalene. Agricultural factors have a great effect on the synthesis of FAs and bioactive compounds in seeds, and this further affects the quality of the seed oils. The oil extraction process and storage conditions also play important roles in oxidation and component changes in plant oils. The frying process also affects the quality of vegetable oil through changes in its various substances.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorQian, Ying
dc.contributor.authorRudzińska, Magdalena
dc.contributor.editorMariod, Abdalbasit Adam
dc.date.accessioned2025-10-31T12:32:34Z
dc.date.available2025-10-31T12:32:34Z
dc.date.issued2022
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.points20
dc.identifier.doi10.1016/B978-0-12-824135-6.00031-3
dc.identifier.isbn978-0-12-824135-6
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5675
dc.languageen
dc.pubinfoLondon
dc.publisher.ministerialElsevier
dc.relation.bookMultiple Biological Activities of Unconventional Seed Oils
dc.relation.pages345-361
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.titleFactors affecting the quality of produced unconventional seed oils
dc.typeMonographChapter
dspace.entity.typePublication