Roasting influences on molecular species of triacylglycerols in sunflower seeds (Helianthus annuus L.)

Food Research International

Volumn 34, Issue 7, 2001, Pages 613-619

  Yoshida, H ^a   Hirakawa, Y ^a   Abe, S ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

AgNO3 TLC; Microwave oven; Molecular species; Nucleoluses; Sunflower seeds (Helianthus annuus L.); Triacylglycerols

Indexed keywords

CONCENTRATION (PARAMETERS); DILINOLEOLEIN; DILINOLEOSTEARIN; FOOD PROCESSING; MICROWAVE RADIATION; NUCLEOLUS; ROASTING; THIN LAYER CHROMATOGRAPHY; TRIACYLGLYCEROL; TRILINOLEIN; TRIOLEIN;

HELIANTHUS; HELIANTHUS ANNUUS;

EID: 0034931941     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00079-5     Document Type: Article

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