The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and pero...

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Detalles Bibliográficos
Autores principales: Hu, Hui, Liu, Hongzhi, Shi, Aimin, Liu, Li, Fauconnier, Marie Laure, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337082/
https://www.ncbi.nlm.nih.gov/pubmed/30585177
http://dx.doi.org/10.3390/molecules24010062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337082/
https://www.ncbi.nlm.nih.gov/pubmed/30585177
http://dx.doi.org/10.3390/molecules24010062

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