Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity
Zineb Lakhlifi El Idrissi, Youssef Elouafy, Hamza El Moudden, Chakir El Guezzane, José M. Lorenzo, Learn−Han Lee, Abdelhakim Bouyahya, Filippo Maggi, Giovanni Caprioli, Hicham Harhar, Mohamed Tabyaouı
Topics & Concepts
RoastingPeroxide valueChemistryFood scienceLipid oxidationBrowningPeanut oilMaillard reactionAntioxidantPeroxideAcid valueIodine valueMoistureRaw materialBiochemistryOrganic chemistryPhysical chemistryEdible Oils Quality and AnalysisBiodiesel Production and ApplicationsCoconut Research and Applications