Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking

Groundnut seeds (Arachis hypogaea) contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices (Syzigium aromaticum and Allium sativum) and their ability to preserve th...

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Detalles Bibliográficos
Autores principales: Kohole Foffe, Hermann Arantes, Ndomou Houketchang, Serge Cyrille, Djikeng, Fabrice Tonfack, Teboukeu, Gires Boungo, Tsopmo, Apollinaire, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566938/
https://www.ncbi.nlm.nih.gov/pubmed/33088949
http://dx.doi.org/10.1016/j.heliyon.2020.e05166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566938/
https://www.ncbi.nlm.nih.gov/pubmed/33088949
http://dx.doi.org/10.1016/j.heliyon.2020.e05166

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