Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil
Kanchan Suri, Balwinder Singh, Amritpal Kaur
Topics & Concepts
RoastingChemistryMaillard reactionPeroxide valueNigella sativaAcid valueAntioxidantFood scienceYield (engineering)ViscosityNuclear chemistryOrganic chemistryMaterials scienceBiochemistryTraditional medicineMedicineMetallurgyPhysical chemistryComposite materialNigella sativa pharmacological applicationsHeavy Metals in PlantsEssential Oils and Antimicrobial Activity