Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils

Food Chemistry

Volumn 154, Issue , 2014, Pages 337-342

  Özcan, Mehmet Musa ^a   Al Juhaimi, Fahad ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Fatty acid composition; FFA; Heating; ICP AES; Minerals; Peroxide value; Soybean

Indexed keywords

ATOMIC EMISSION SPECTROSCOPY; HEATING; LINOLEIC ACID; MINERALS; OVENS; OXIDATION; PALMITIC ACID; PEROXIDES;

FATTY ACID COMPOSITION; FFA; ICP-AES; PEROXIDE VALUE; SOYBEAN;

SOYBEAN OIL;

ARACHIDIC ACID; FATTY ACID DERIVATIVE; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; PALMITIC ACID; PEROXIDE; POTASSIUM; SOYBEAN OIL; STEARIC ACID;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; ENZYME ACTIVITY; FATTY ACID ANALYSIS; GENOTYPE; LIPID COMPOSITION; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SEED WEIGHT; SOYBEAN; SPROUTING;

FATTY ACID COMPOSITION; FFA; HEATING; ICP-AES; MINERALS; PEROXIDE VALUE; SOYBEAN;

COOKING; MINERALS; NUTRITIVE VALUE; SEEDS; SOYBEAN OIL; SOYBEANS;

EID: 84893243355     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.077     Document Type: Article

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