Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation-Reference-Cited by-同舟云学术

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Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

Published:2017-03-02 Issue:11 Volume:20 Page:2569-2580
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ali M. Abbas¹,Nargis Ayesha¹,Othman Noor Hidayu²,Noor Ahmadil Fitri²,Sadik Golam³,Hossen Jewel¹

Affiliation:

1. Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh

2. Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd., Carey Island, Selangor, Malaysia

3. Department of Pharmacy, Rajshahi University, Rajshahi, Bangladesh

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1244544

Reference45 articles.

1. Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds

2. The chemical composition of the seeds of Iranian pumpkin cultivars and physicochemical characteristics of the oil extract

3. An improved method to discover adulteration of Styrian pumpkin seed oil

4. Chemical composition and functional characterisation of commercial pumpkin seed oil

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1. Antioxidant Activity, Physico-Chemical Properties, and Bioactive Compounds of Nigella sativa Seeds and Oil Impacted by Microwave Processing Technique;Heliyon;2024-09

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3. Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits;Journal of the Science of Food and Agriculture;2023-09-21

4. Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil;Foods;2023-09-07

5. The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil;Grasas y Aceites;2023-03-24

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