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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | 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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