Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil.

Kaseke, Tafadzwa; Opara, Umezuruike Linus; Fawole, Olaniyi Amos

Kaseke, Tafadzwa; Opara, Umezuruike Linus; Fawole, Olaniyi Amos.

Afiliação

Kaseke T; Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa.
Opara UL; Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa.
Fawole OA; Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa.

Foods ; 9(9)2020 Sep 14.

Article em En | MEDLINE | ID: mdl-32937735

Palavras-chave

antioxidant capacity; microwave pretreatment; oil; pomegranate seeds; total phenolic content

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: África do Sul País de publicação: Suíça

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