Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina-Reference-Cited by-同舟云学术

Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

Published:2019-05-10 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Banjanin Tijana¹,Özcan Mehmet Musa²,Al Juhaimi Fahad³^ORCID,Ranković‐Vasić Zorica⁴,Uslu Nurhan²,Mohamed Isam A.³^ORCID,Ghafoor Kashif³^ORCID,Babiker Elfadıl E.³^ORCID,Osman Magdi A.³,Gassem Mustafa A.³,Salih Hesham A. A.³

Affiliation:

1. Faculty of Agriculture, Department of Horticulture University of East Sarajevo East Sarajevo Bosnia and Herzegovina

2. Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey

3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

4. Faculty of Agriculture, Department of Horticulture University of Belgrade Belgrade Serbia

Funder

King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13981

Reference46 articles.

1. Effect of cold pres and Soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils;Al Juhaimi F.;Journal of Food Processing and Preservation

2. Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

3. Yield and Composition of Grape Seed Oils Extracted by Supercritical Carbon Dioxide and Petroleum Ether: Varietal Effects

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2. Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage;Journal of Food Processing and Preservation;2020-05-08