Effects of roasting on composition of chili seed and storage stability of chili seed oil-Reference-Cited by-同舟云学术

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Effects of roasting on composition of chili seed and storage stability of chili seed oil

Published:2019-02-23 Issue:5 Volume:28 Page:1475-1486
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Zhang Run-Yang,Liu Hua-Min,Ma Yu-Xiang,Wang Xue-De

Funder

Plan for Scientific Technological Breakthrough of Henan Province

Modern Agro-industry Technology Research System

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-019-00578-9/fulltext.html

Reference47 articles.

1. Amaral JS, Casal S, Seabra RM, Oliveira BPP. Effects of roasting on hazelnut lipids. J. Agric. Food Chem. 54: 1315–1321 (2006)

2. Amarowicz R. Antioxidant activity of Maillard reaction products. Eur. J. Lipid Sci. Technol. 111: 109–111 (2009)

3. Boge EL, Boylston TD, Wilson LA. Effect of cultivar and roasting method on composition of roasted soybeans. J. Sci. Food Agric. 89: 821–826 (2009)

4. Bolek S, Ozdemir M. Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster. LWT Food Sci. Technol. 80: 67–75 (2017)

5. Cao ZZ, Zhou LY, Bi JF, Yi JY, Chen QQ, Wu XY, Zheng JK, Li SR. Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study. J. Sci. Food Agric. 96: 3596–3603 (2016)

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