Treatments and uses of Moringa oleifera seeds in human nutrition: A review-Reference-Cited by-同舟云学术

Treatments and uses of Moringa oleifera seeds in human nutrition: A review

Published:2019-05-07 Issue:6 Volume:7 Page:1911-1919
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Saa Romuald Willy¹,Fombang Edith Nig¹^ORCID,Ndjantou Elie Baudelaire¹,Njintang Nicolas Yanou¹²^ORCID

Affiliation:

1. Department of Food Sciences and Nutrition, National School of Agro‐industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon

2. Department of Biological Sciences, Faculty of Science University of Ngaoundere Ngaoundere Cameroon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1057

Reference56 articles.

1. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods

2. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

3. Chemical and physicochemical properties of Moringa flours and oil;Abiodun O. A.;Global Journal of Science Frontier Research,2012

4. Effect of heat treatment on the characteristics and oil yield of Moringa oleifera seeds;Adejumo B. A.;The International Journal of Engineering and Science,2013

5. Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers;Al‐Juhaimi F.;CyTA ‐ Journal of Food,2015

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