Novel edible oil sources: Microwave heating and chemical properties

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• 作者：Seyed Mohammad Bagher Hashemi^a ; ^{hasshemii@yahoo.com} ; ^{hashemi@fasau.ac.ir} ; Amin Mousavi Khaneghah^b ; Mohamed Koubaa^c ; ^{koubaa.mohamed@gmail.com} ; Jaime Lopez-Cervantes^d ; Seyed Hossein Asadi Yousefabad^e ; Seyedeh Fatemeh Hosseini^a ; Masoumeh Karimi^a ; Azam Motazedian^a ; Samira Asadifard^a
• 关键词：Seed oils ; Microwave heating ; Oxidative stability ; Oil quality
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：147-153
• 全文大小：558 K
• 卷排序：92

文摘

Melon, watermelon, pumpkin and apple seeds as novel sources of edible oils Investigation of the effect of microwave heating on the chemical properties of edible oils Oil quality decreased with longer exposition to microwave heating. The investigated novel edible oils have promising potential for food applications.