Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

Food Chemistry

Volumn 101, Issue 2, 2007, Pages 673-681

  Cheikh Rouhou, Salma ^a   Besbes, Souhail ^a   Hentati, Basma ^b   Blecker, Christophe ^c   Deroanne, Claude ^c   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Unité de Biotechnologie et pathologie   (Tunisia)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Fatty acids; Nigella seeds; Oil; Sensorial properties; Thermal properties

Indexed keywords

ARACHIDIC ACID; BEHENIC ACID; FATTY ACID; HEPTADECANOIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; MYRISTIC ACID; PALMITOLEIC ACID; STEARIC ACID;

ANALYTIC METHOD; ARTICLE; BLACK CUMIN; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; LIPID COMPOSITION; OXIDATIVE STRESS; PHYSICAL CHEMISTRY; PLANT SEED; SAPONIFICATION; THERMAL ANALYSIS; THERMOGRAPHY;

NIGELLA; NIGELLA SATIVA;

EID: 33748450304     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.022     Document Type: Article

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