Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils...

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Bibliografiske detaljer
Udgivet i:Food Sci Biotechnol
Main Authors: Jeon, Yu-Ho, Son, Yang-Ju, Kim, Soo-Hee, Yun, Eun-Young, Kang, Hee-Jin, Hwang, In-Kyeong
Format: Artigo
Sprog:Inglês
Udgivet: The Korean Society of Food Science and Technology 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049372/
https://ncbi.nlm.nih.gov/pubmed/30263243
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0015-9
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