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  1. Influence of temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil
  2. Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil
  3. The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction
  4. About the origin of asclepic acid derived from crude homo- and heterolipids during successive solvent extraction of rapeseeds
  5. Chemical changes in microwave heated vegetable oils
  6. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil
  7. Influence of storage and microwave heating on stability of soya spread lipids with linseed content
  8. NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY