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Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

  • Published:2015-07-02 Issue:5 Volume:96 Page:1730-1735
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Siano Francesco1,Straccia Maria C2,Paolucci Marina13,Fasulo Gabriella1,Boscaino Floriana1,Volpe Maria G1

Affiliation:

1. Institute of Food Sciences; National Research Council; Via Roma 64 - 83100 Avellino Italy

2. Institute of Polymers, Composites and Biomaterials; National Research Council; Via Campi Flegrei 34 - 80078 Pozzuoli (Na) Italy

3. Department of Science and Technologies; University of Sannio; Via Port'Arsa 11 - 82100 Benevento Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective;Lin;Energy Environ Sci,2013

2. Extraction and characterization of vegetable oils from cherry seed by different extraction processes;Straccia;Chem Eng Trans,2012

3. Vegetable Oils in Food Technology

4. Phytosterol composition of nuts and seeds commonly consumed in the United States;Phillips;J Agric Food Chem,2005

5. Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes;Ryan;Plant Food Hum Nutr,2007
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