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The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Resul...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5756223/ https://ncbi.nlm.nih.gov/pubmed/29358830 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2947-3 |
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