Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds

Journal of Food Composition and Analysis

Volumn 19, Issue 4, 2006, Pages 330-339

  Yoshida, Hiromi ^a   Tomiyama, Yuka ^a   Hirakawa, Yuki ^a   Mizushina, Yoshiyuki ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Carbonyl value; Fatty acid distribution; Kernels; Microwave roasting; Oxidative stability; Pumpkin (Cucurbita spp.) seeds; Tocopherols; Triacylglycerols

Indexed keywords

CUCURBITA;

EID: 33645791288     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.10.004     Document Type: Article

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