The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed-Reference-Cited by-同舟云学术

The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed

Published:2017-11-20 Issue:1 Volume:6 Page:111-118
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bakhshabadi Hamid¹^ORCID,Mirzaei HabibOllah¹,Ghodsvali Alireza²,Jafari Seid Mahdi¹,Ziaiifar Aman Mohammad¹

Affiliation:

1. Department of Food Materials and Process Design Engineering; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran

2. Agricultural Engineering Research Department; Golestan Agricultural and Natural Resources Research and Education Center; AREEO; Gorgan Iran

Publisher

Wiley

Subject

Food Science

Reference46 articles.

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2. Microwave Roasting Effects on the Physico-chemical Composition and Oxidative Stability of Sunflower Seed Oil;Anjum;Journal of the American Oil Chemists’ Society,2006

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