కోల్డ్-ప్రెస్డ్ (గానుగ), రిఫైన్డ్ కొబ్బరి నూనె: తేడా ఏమిటి?

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పైన ప్రతి విషయానికీ దాని ఆధారం లింక్ ఉంది.

1. 1Codex Alimentarius. Standard for Named Vegetable Oils, CXS 210-1999: definition of cold pressed oils (2.2.3) and fatty acid ranges (Table 1). FAO/WHO. www.fao.org/4/Y2774E/y2774e04.htm
2. 2Achaya KT. Ghani: a traditional method of oil processing in India. FAO. www.fao.org/4/T4660T/t4660t0b.htm
3. 3Kochhar SP. Processing coconut oil. OFI – Oils & Fats International, January 2017, pp. 25–27. www.ofimagazine.com/content-images/news/Coconut_oil_processing.pdf
4. 4Liu R, Guo X, Cheng M, et al. Effects of chemical refinement on the quality of coconut oil. Journal of Food Science and Technology, 2019;56(6):3109–3116. pmc.ncbi.nlm.nih.gov/articles/PMC6542917/
5. 5Divya PM, et al. A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 2023;60(2):441–452. pmc.ncbi.nlm.nih.gov/articles/PMC9873890/
6. 6FSSAI. Food Products Standards, Chapter 2.2: Fats, oils and fat emulsions (coconut oil, 2.2.1(1); refined vegetable oil, 2.2.1(16)). 2023. fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oil_fat%20emulsions.pdf
7. 7Vegetable Oils Grading and Marking (Agmark) Rules, Schedule IV: coconut oil. wdra.gov.in/documents/d/wdra/coconutoil_agmark
8. 8Heuzé V, Tran G, Sauvant D, Bastianelli D. Copra meal and coconut by-products. Feedipedia (INRAE, CIRAD, AFZ, FAO), 2015. www.feedipedia.org/node/46

ఈ వ్యాసం కొబ్బరి నూనె తయారీ గురించిన సాధారణ సమాచారం మాత్రమే, వైద్య లేదా పోషకాహార సలహా కాదు.