Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity

This study aimed to optimize the roasting conditions for sacha inchi (Plukenetia volubilis L.) seeds using the central composite design (CCD) of the response surface methodology (RSM). The antioxidant activity and oxidation indicators (peroxide and TBA values) were assessed, along with the impact of...

Descripción completa

Detalles Bibliográficos
Autores principales: Bocanegra Morales, Nelsy, Galeano Garcia, Paula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528131/
https://www.ncbi.nlm.nih.gov/pubmed/37761114
http://dx.doi.org/10.3390/foods12183405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528131/
https://www.ncbi.nlm.nih.gov/pubmed/37761114
http://dx.doi.org/10.3390/foods12183405

Ejemplares similares