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Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition

Czaplicki 1 Iwona Konopka 2 & Grzegorz Da ̨browski 3 Chair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn , Pl. Cieszyn ́ski 1, 10-726 Olsztyn

Effect of Sea-Buckthorn (Hippophaë rhamnoides L.) Pulp Oil Consumption on Fatty Acids and Vitamin A and E Accumulation in Adipose Tissue and Liver of Rats

An in vivo experiment was conducted to determine the effect of sea-buckthorn pulp oil feeding on the fatty acid composition of liver and adipose tissue of Wistar rats and the liver accumulation of retinol, its esters and α-tocopherol. For a period of 28 days, rats were given a modified casein diet (AIN-93) in which sea-buckthorn pulp oil, soybean oil and pork lard were used as...

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values

Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury , Plac Cieszyński 1, 10-726 Olsztyn , Poland 2 Sylwester Czaplicki Fruit pomace remaining after juice extraction