Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1700-1704

  Jung, Mun Y ^a   Bock, Jin Y ^b   Baik, Soon O ^b   Lee, Jee H ^a   Lee, Tae K ^b  

^a Woosuk University   (South Korea)

^b Korea Ginsang and Tobacco Res Inst   (South Korea)

Author keywords

Oil; Oxidative stability; Pyrazine; Red pepper seed; Roasting

Indexed keywords

PYRAZINE DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; CONDIMENT; COOKING; FOOD PROCESSING; HEAT TRANSFER; MASS FRAGMENTOGRAPHY; METHODOLOGY; MOLECULAR STABILITY; PEPPER; PHYTOCHEMISTRY; PLANT SEED;

CAPSICUM; CONDIMENTS; COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PLANT OILS; PLANTS, MEDICINAL; PYRAZINES; SEEDS;

CAPSICUM ANNUUM VAR. ANNUUM; CARTHAMUS TINCTORIUS;

EID: 0032936714     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981028l     Document Type: Article

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