Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil-Reference-Cited by-同舟云学术

Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil

Published:2018-12-04 Issue:2 Volume:56 Page:634-642
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Aydeniz Güneşer B.^ORCID,Yilmaz E.^ORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-018-3518-y.pdf

Reference36 articles.

1. Anwar F, Naseer R, Bhanger MI, Ashraf S, Talpur FN, Aladedunye FA (2008) Physico-chemical characteristics of citrus seeds and seed oils from Pakistan. J Am Oil Chem Soc 85:321–330

2. AOCS (1998) Official methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign

3. Aydeniz Güneşer B, Yilmaz E (2017a) Bioactives, aromatics and sensory properties of cold-pressed and hexane-extracted lemon (Citrus limon L.) seed oils. J Am Oil Chem Soc 94:723–731

4. Aydeniz Güneşer B, Yilmaz E (2017b) Effects of microwave roasting on the yield and composition of cold pressed orange seed oils. Grasas Aceites 68:e175

5. Aydeniz B, Güneser O, Yilmaz E (2014) Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. J Am Oil Chem Soc 91:99–110

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