Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries-Reference-Cited by-同舟云学术

Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries

Published:2020-08-11 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Mohamed Ahmed Isam A.¹^ORCID,Musa Özcan Mehmet²^ORCID,Uslu Nurhan²,Juhaimi Fahad A. L.¹,Osman Magdi A.¹,Alqah Hesham A. S.¹,Ghafoor Kashif¹,Babiker Elfadil E.¹^ORCID

Affiliation:

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

2. Department of Food Engineering Faculty of Agricultural Selcuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14807

Reference45 articles.

1. Effect of processing on oxidative stability and lipid classes of sesame oil

2. Sesame: A Potential Industrial and Export Oilseed Crop in Nigeria

3. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

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