Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replace...

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Detalles Bibliográficos
Autores principales: Valdés García, Arantzazu, Beltrán Sanahuja, Ana, Karabagias, Ioannis K., Badeka, Anastasia, Kontominas, Michael G., Garrigós, María Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146532/
https://www.ncbi.nlm.nih.gov/pubmed/33925837
http://dx.doi.org/10.3390/foods10050944

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146532/
https://www.ncbi.nlm.nih.gov/pubmed/33925837
http://dx.doi.org/10.3390/foods10050944

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