Fatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)

The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oi...

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Detalles Bibliográficos
Autores principales: Olotu, Ifeoluwa, Enujiugha, Victor, Obadina, Adewale, Owolabi, Kikelomo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256584/
https://www.ncbi.nlm.nih.gov/pubmed/25493197
http://dx.doi.org/10.1002/fsn3.176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256584/
https://www.ncbi.nlm.nih.gov/pubmed/25493197
http://dx.doi.org/10.1002/fsn3.176

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