Heating effects on some quality characteristics of date seed oil

Food Chemistry

Volumn 91, Issue 3, 2005, Pages 469-476

  Besbes, Souhail ^a   Blecker, Christophe ^c   Deroanne, Claude ^c   Lognay, Georges ^b   Drira, Nour Eddine ^c   Attia, Hamadi ^a  

^a U Analyses Alimentaires Rte S   (Tunisia)

^b Faculté des Sciences de Sfax   (Tunisia)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Date seed oil; Heating; Oxidation; Quality characteristics

Indexed keywords

FATTY ACID; PHENOL DERIVATIVE; UNSATURATED FATTY ACID; VEGETABLE OIL;

ABSORPTION; ARTICLE; COLOR; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HEATING; MELTING POINT; OXIDATION; QUALITY CONTROL; TEMPERATURE; VISCOSITY;

EID: 11144317790     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.037     Document Type: Article

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