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Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525673/ https://ncbi.nlm.nih.gov/pubmed/31168126 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03719-4 |
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