Volatile Compounds of Black Cumin Seeds (Nigella sativa L.) from Microwave-Heating and Conventional Roasting

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Kiralan, Mustafa ^a  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Black cumin; Conventional roasting; Furans; Microwave roasting; Nigella sativa L; Pyrazines

Indexed keywords

4-CYMENE; ALDEHYDE; BENZOQUINONE DERIVATIVE; PARA CYMENE; PYRAZINE DERIVATIVE; TERPENE; THYMOQUINONE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BLACK CUMIN; CHEMISTRY; COMPARATIVE STUDY; FACTUAL DATABASE; FOOD HANDLING; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; PLANT SEED; RADIATION EXPOSURE; SOLID PHASE MICROEXTRACTION; SPICE; TIME; TURKEY (REPUBLIC);

ALDEHYDES; BENZOQUINONES; DATABASES, FACTUAL; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MICROWAVES; MONOTERPENES; NIGELLA SATIVA; PYRAZINES; SEEDS; SOLID PHASE MICROEXTRACTION; SPICES; TIME FACTORS; TURKEY; VOLATILE ORGANIC COMPOUNDS;

EID: 84859984925     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02638.x     Document Type: Article

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