Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopher...

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Detalles Bibliográficos
Autores principales: Wang, Zhi, Zheng, Chang, Huang, Fenghong, Liu, Changsheng, Huang, Ying, Wang, Weijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700783/
https://www.ncbi.nlm.nih.gov/pubmed/34945613
http://dx.doi.org/10.3390/foods10123062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700783/
https://www.ncbi.nlm.nih.gov/pubmed/34945613
http://dx.doi.org/10.3390/foods10123062

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