Effects of roasting temperature in sliced almonds and sesame seeds on the antioxidative activities

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 12, 1999, Pages 786-791

  Fukuda, Yasuko ^a   Nakata, Satomi ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22844453788     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.46.786     Document Type: Article

References (13)

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3. HAYASE, F. and KATO, H. : Comm. Agric. Food Chem., 3 111 (1994).
4. NIENABER, U. and EICHNER, K. : Fat Sci. Technol., 97, 435 (1995).
5. BERSUDER, P., HOLE, M. and SMITH, G. : J. Am. Oil Chem. Soc., 75, 2 (1998).
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7. TOYOKUNI, S., UCHIDA, K., OKAMOTO, K., HATTORI-NAKAKUKI, Y. HIAI, H and STADTMAN, E.R. Proc. Natl. Acad. Sci. U.S.A., 91, 2616 (1994).
8. FUKUDA, T., TOYOKUNI, S. and UCHIDA, K. Abstracts of 90th AOCS Annual Meeting & Expo, INFORM 10 S 109 (1999).