|
|
Volumn 49, Issue 3, 2001, Pages 1253-1259
|
|
Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours
a
|
|
Author keywords
Functional properties; Nutritional quality; Oil characteristics; Paprika seed; Pumpkin seed; Watermelon seed
|
|
Indexed keywords
CALCIUM;
EDIBLE OIL;
ESSENTIAL AMINO ACID;
LEUCINE;
LINOLEIC ACID;
LYSINE;
MAGNESIUM;
MANGANESE;
OLEIC ACID;
PHOSPHORUS;
PHYTIC ACID;
PLANT EXTRACT;
POTASSIUM;
PROTEIN;
RAFFINOSE;
STACHYOSE;
TANNIN DERIVATIVE;
TRIACYLGLYCEROL;
TRYPSIN INHIBITOR;
UNCLASSIFIED DRUG;
UNSATURATED FATTY ACID;
VEGETABLE OIL;
VERBASCOSE;
WATER;
ARTICLE;
CHEMICAL COMPOSITION;
EMULSION;
FLUOR;
FOOD QUALITY;
FRUIT;
LIPID ABSORPTION;
NONHUMAN;
NUTRITION;
PEPPER;
PLANT SEED;
PROTEIN DEGRADATION;
SOLUBILITY;
WATER ABSORPTION;
AMINO ACIDS;
CALCIUM;
CARBOHYDRATES;
CUCURBITACEAE;
FLOUR;
FOOD HANDLING;
LIPIDS;
MAGNESIUM;
MANGANESE;
PHOSPHORUS;
PLANT OILS;
POTASSIUM;
SEEDS;
SPICES;
CITRULLUS LANATUS VAR. LANATUS;
|
|
EID: 0034829958
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf001117+ Document Type: Article |
|
Times cited : (183)
|
|
References (5)
|
