Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil-Reference-Cited by-同舟云学术

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Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil

Published:2019-01 Issue: Volume:99 Page:490-496
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ghafoor Kashif^ORCID,Özcan Mehmet Musa,AL-Juhaimi Fahad,Babiker Elfadıl E.^ORCID,Fadimu Gbemisola J.^ORCID

Funder

King Saud University

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil;Anjum;Journal of the American Oil Chemists Society,2006

2. Official methods of analysis;AOAC,1990

3. Estimation of total free fatty acid and cholesterol content in some commercial edible oils in Ethiopia, Bahir DAR;Atinafu;Journal of Cereals and Oilseeds,2011

4. Investigation of Turkish poppy seeds and seed oils;Azcan;Chemistry of Natural Compounds,2004

5. Trennung von tocopherolen und tocotrienolendurch HPLC;Balz;Fat Science Technology,1992

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