A comparative study of the properties of 10 variety melon seeds and seed oils-Reference-Cited by-同舟云学术

A comparative study of the properties of 10 variety melon seeds and seed oils

Published:2020-04-06 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kale Sema¹,Matthäus Bertrand²^ORCID,Aljuhaimi Fahad³^ORCID,Ahmed Isam A Mohamed³^ORCID,Özcan Mehmet Musa⁴^ORCID,Ghafoor Kashif³^ORCID,Babiker Elfadıl E.³^ORCID,Osman Magdi A.³,Gassem Mustafa A.³,Alqah Hesham A. S.³

Affiliation:

1. Food Engineering Ankara Turkey

2. Max Rubner‐Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualitätbei Getreide Detmold Germany

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

4. Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14463

Reference44 articles.

1. Changes in phenolic content and antioxidant property of melon seed (Citrullus vulgaris Schred) fermented to produce “Ogiri”: A local condiment;Ademiluyi A. O.;Rivista Italiana Delle Sostanze Grasse |,2011

2. Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils

3. Chemical Characterization of the Lipid Fraction of Mexican Chia Seed(Salvia hispanica L.)

4. Physico-Chemical Characteristics of Citrus Seeds and Seed Oils from Pakistan

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