Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1737-1743

  Mariod, Abdalbasit Adam ^a   Ahmed, Sara Yousif ^a   Abdelwahab, Siddig Ibrahim ^b   Cheng, Sit Foon ^b   Eltom, Ahmed Mohamedain ^c   Yagoub, Samia Osman ^a   Gouk, Shiou Wah ^b  

^a SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Sudan)

^b UNIVERSITY OF MALAYA   (Malaysia)

^c UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Amino acid; Boiling; Fatty acid; FTIR; Roasting; Safflower

Indexed keywords

CHEMICAL COMPOSITIONS; FATTY ACID COMPOSITION; FIBRE CONTENT; FTIR; FTIR SPECTROSCOPY; IN-CONTROL; MAJOR ELEMENTS; PEAK INTENSITY; PEROXIDE VALUE; PROTEIN CONTENTS; ROASTING; SAFFLOWER; SAFFLOWER SEEDS;

AMINO ACIDS; BOILING LIQUIDS; CALCINATION; CARBOHYDRATES; FATTY ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUTRIENTS; PHASE TRANSITIONS; SODIUM;

OILSEEDS;

CARTHAMUS TINCTORIUS;

EID: 84864001188     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03028.x     Document Type: Article

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