The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
Author:
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 Agriculture; Selcuk University; Konya 42031 Turkey
Funder
King Saud University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13335/fullpdf
Reference17 articles.
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2. Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil;Gutte;Oilseeds and Fats Crops and Lipids,2015
3. Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo);Hernandez-Santos;Ultrasonics Sonochemistry,2016
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