Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acid...

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Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: Belcadi-Haloui, Rahma, Zekhnini, Abderrahmane, El-Alem, Yassine, Hatimi, Abdelhakim
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2018
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6011059/
https://ncbi.nlm.nih.gov/pubmed/29977905
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/7683041
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