Microwave Heating of Grapeseed: Effect on Oil Quality
- 24 September 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10), 4017-4021
- https://doi.org/10.1021/jf980412f
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- An acidic xyloglucan from grape skinsPhytochemistry, 1997
- Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oilJournal of the Science of Food and Agriculture, 1997
- Antioxidant effects of dietary polymeric grape seed tannins in tissues of rats fed a high cholesterol-vitamin E-deficient dietFood Chemistry, 1997
- Catechin and Procyanidin Composition of Seeds from Grape Cultivars Grown in OntarioJournal of Agricultural and Food Chemistry, 1997
- Antioxidant Activity of Wine PomaceAmerican Journal of Enology and Viticulture, 1996
- Assessment of olive oil adulteration by reversed‐phase high‐performance liquid chromatography/amperometric detection of tocopherols and tocotrienolsJournal of Oil & Fat Industries, 1995
- Anthocyanins in grapes and grape productsCritical Reviews in Food Science and Nutrition, 1995
- Effects of Microwave Energy on the Tocopherols of Soybean SeedsJournal of Food Science, 1989
- Vitamin E content of foodsJournal of the American Dietetic Association, 1979