A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry
Author:
Affiliation:
1. Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42031 Konya, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0319
Reference20 articles.
1. Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil
2. Characteristics and composition of different seed oils and flours
3. Oil characteristics of sweet and sour cherry kernels
4. Determination and Comparison of Oil Characteristics in Iranian Almond, Apricot and Peach Nuts
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3. Peach (Prunus persica (L.) Batsch) seeds and kernels as potential plant-based functional food ingredients: A review of bioactive compounds and health-promoting activities;Food Bioscience;2023-08
4. DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION;Food Science and Technology;2023-07-09
5. Amino acid profile, physico-chemical properties and fatty acids composition of some fruit seed kernels after detoxification;Chemical and Biological Technologies in Agriculture;2023-05-23
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