Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil
Author:
Affiliation:
1. ; Department of Chemistry; University of Agriculture; 38040 Faisalabad Pakistan
2. ; Department of Botany; University of Agriculture; 38040 Faisalabad Pakistan
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference43 articles.
1. Chemical Compositions and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures;Lee;J. Food Sci.,2004
2. Influence of Microwave Roasting on Positional Distribution of Fatty Acids of Triacylglycerols and Phospholipids in Sunflower Seeds (Helianthus annuus L.);Yoshida;Eur. J. Lipid Sci. Technol.,2002
3. Roasting Effects on Fatty Acid Distributions of Triacylglycerols and Phospholipids in Sesame (Sesamum indicum) Seeds;Yoshida;J. Sci. Food Agric.,2001
4. Roasting Influence on Molecular Species of Triacylglycerols in Sunflower Seeds (Helianthus annuus L.);Yoshida;Food Res. Int.,2001
5. Effect of Microwave Treatment on the Oxidative Stability of Peanut (Arachis hypogeae) Oils and the Molecular Species of Their Triacylglycerols;Yoshida;Eur. J. Lipid Sci. Technol.,2003
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