Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel Oil.

Jin, Feng; Wang, Ji; M Regenstein, Joe; Wang, Fengjun

Jin, Feng; Wang, Ji; M Regenstein, Joe; Wang, Fengjun.

Afiliação

Jin F; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University.
Wang J; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University.
M Regenstein J; Department of Food Science, Cornell University.
Wang F; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University.

J Oleo Sci ; 67(7): 813-822, 2018 Jul 01.

Article em En | MEDLINE | ID: mdl-29877221

Assuntos

Culinária; Temperatura Alta; Óleos de Plantas/química; Prunus armeniaca/química; Sementes/química; Benzaldeídos/análise; Álcool Benzílico/análise; Fenômenos Químicos; Ácidos Graxos; Qualidade dos Alimentos; Peróxidos/análise; Fenóis/análise; Pirazinas/análise

Palavras-chave

Armeniaca sibirica; benzaldehyde; benzyl alcohol; bitter apricot kernel oil; pyrazines

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Sementes / Óleos de Plantas / Culinária / Prunus armeniaca / Temperatura Alta Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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