Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acid...

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Detalles Bibliográficos
Autores principales: Belcadi-Haloui, Rahma, Zekhnini, Abderrahmane, El-Alem, Yassine, Hatimi, Abdelhakim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6011059/
https://www.ncbi.nlm.nih.gov/pubmed/29977905
http://dx.doi.org/10.1155/2018/7683041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6011059/
https://www.ncbi.nlm.nih.gov/pubmed/29977905
http://dx.doi.org/10.1155/2018/7683041

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