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  • Effect of seeds roasting time on physicochemical properties, oxidative…

Effect of seeds roasting time on physicochemical properties, oxidative stability and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil

Nounah, Issmail; Gharby, Said; Hajib, Ahmed; Harhar, Hicham;
GND
113399677
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Matthäus, Bertrand; Charrouf, Zoubida

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Published in:
Journal of Food Processing and Preservation
Vol. 2021, articlenr.:15747
Volume:
2021
Date Issued:
17.07.2021
DOI:
10.1111/jfpp.15747
Language:
English
Type of Resource:
Text
DDC subject of DNB:
660 Chemical engineering
URL:
https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.15747
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
W3111

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