Impacts of roasting oily seeds and nuts on their extracted oils
Küçük Resim Yok
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
During industrial processing of seeds and nuts to produce edible oils, roasting is often applied before oil extraction. Moreover, seeds and nuts are generally consumed as snack food after appropriate roasting. These processes affect both the seeds and their extracted oils in many ways. Beside changes in macronutrients such as protein denaturation/degradation, oil oxidation, sugar pyrolysis and Maillard reactions, minor constituents such as fatty acids, sterols, phenolic compounds and tocols are also affected by roasting. On the other hand, studies have shown that antioxidant capacity of the roasted seeds and oxidative stability of the extracted oil could be greater than that of the unroasted counterpart. These improvements are attributed to the formation of Maillard reaction products, inactivation of oil degrading enzymes and facilitation of phytochemical extraction as a result of roasting. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Açıklama
Anahtar Kelimeler
Antioxidant capacity, Degrading enzymes, Edible oil, Industrial processing, Maillard reaction, Maillard reaction products, Minor constituents, Oil extraction, Oil oxidation, Oxidative stability, Phenolic compounds, Snack food, Chemical reactions, Fatty acids, Forestry, Phenols, Pyrolysis, Seed, Sugar (sucrose), Calcination
Kaynak
Lipid Technology
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
22
Sayı
8
