Impacts of roasting oily seeds and nuts on their extracted oils

Lipid Technology

Volumn 22, Issue 8, 2010, Pages 179-182

  Durmaz, Gökhan ^a   Gökmen, Vural ^b  

^a INONU UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; DEGRADING ENZYMES; EDIBLE OIL; INDUSTRIAL PROCESSING; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MINOR CONSTITUENTS; OIL EXTRACTION; OIL OXIDATION; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; SNACK FOOD;

CHEMICAL REACTIONS; FATTY ACIDS; FORESTRY; PHENOLS; PYROLYSIS; SEED; SUGAR (SUCROSE);

CALCINATION;

EID: 77956461370     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201000042     Document Type: Article

References (6)

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2. Senyuva, H.Z., Gökmen, V., Food Additiv. Contam. 2007, 24, 136-142.
3. Yaacoub, R. et al., J. Agric. Food Chem. 2008, 56, 7082-7090.
4. Yoshida, H. and Takagi, S., J. Sci. Food Agric. 1997, 75, 19-26.
5. Durmaz, G. and Gökmen, V., Food Chem., 2010 123, 912-916.
6. Veldsink, J. W. et al., Lipid - Fett. 1999, 101, 244-248.