Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils-Reference-Cited by-同舟云学术

Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils

Published:2017-09-07 Issue:2 Volume:42 Page:e13462
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aljuhaimi Fahad¹,Özcan Mehmet Musa²^ORCID

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadh Saudi Arabia

2. Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonya 42031 Turkey

Funder

International Scientific Partnership Program ISPP at King Saud University: [King Saud University]

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13462

Reference34 articles.

1. Trennung von Tocopherolen und Tocotrienolen durch HPLC

2. Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars

3. Compositional Characterization of Peanut Kernels after Subjection to Various Germination Times

4. Triterpene alcohols, methylsterols, sterols, and fatty acids in five Malagasy legume seed oils

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