Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils-Reference-Cited by-同舟云学术

Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils

Published:2020 Issue:11 Volume:69 Page:1381-1388
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Ahmed Isam A. Mohamed¹,Juhaimi Fahad Al¹,Geçgel Ümit²,Özcan Mehmet Musa³,Alqah Hesham A. S.¹,Osman Magdi A.¹,Ghafoor Kashif¹,Babiker Elfadıl E.¹

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Department of Food Engineering, Faculty of Agriculture, Namık Kemal University

3. Department of Food Engineering, Faculty of Agriculture, Selçuk University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/11/69_ess20181/_pdf

Reference29 articles.

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3. 3) Fokou, B.; Achu, M.B.; Chaungues, T.M. Preliminary nutritional evaluation of five species of egusi seeds in Cameroon. African J. Nutr. Agric. Develop. 4 (1), 1-11 (2004).

4. 4) Mabaleha, M.B.; Mitei, Y.C.; Yeboah, S.O. A comparative study of the properties of selected melon seed oils as potential candidates for development into commercial edible vegetable oils. J. Am. Oil Chem. Soc. 84, 31-36 (2007).

5. 5) Mariod, A.; Matthäus, B. Fatty acids, tocopherols, sterols, phenolic profiles and oxidative stability of Cucumis melo var. agrestis oil. J. Food Lipids 15, 56-67 (2008).