Impacts of roasting oily seeds and nuts on their extracted oils
Author:
Publisher
Wiley
Subject
General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/lite.201000042/fullpdf
Reference6 articles.
1. Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil
2. Potential of furan formation in hazelnuts during heat treatment
3. Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds
4. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil
5. Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
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