Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds ( Cucurbita spp.) following microwave treatment
Author:
Affiliation:
1. Department of Nutritional Science, Kobe‐Gakuin University, Kobe, Hyogo, Japan
2. High Technology Research Center, Kobe‐Gakuin University, Kobe, Hyogo, Japan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300896
Reference24 articles.
1. Nutritive value of buffalo gourd seed protein;Tu M.;Cereal Chem.,1978
2. Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils
3. The use of a microwave oven in the chemical transformation of long chain fatty acid esters
4. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil
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2. Recent Developments in Microwave Heating;Emerging Technologies for Food Processing;2014
3. Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years;Critical Reviews in Food Science and Nutrition;2013-11-26
4. Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars;Journal of Agricultural and Food Chemistry;2007-04-18
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