Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking

Groundnut seeds (Arachis hypogaea) contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices (Syzigium aromaticum and Allium sativum) and their ability to preserve th...

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Detalhes bibliográficos
Publicado no:Heliyon
Main Authors: Kohole Foffe, Hermann Arantes, Ndomou Houketchang, Serge Cyrille, Djikeng, Fabrice Tonfack, Teboukeu, Gires Boungo, Tsopmo, Apollinaire, Womeni, Hilaire Macaire
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2020
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7566938/
https://ncbi.nlm.nih.gov/pubmed/33088949
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e05166
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