An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
Kashif Ghafoor, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Fahad Al Juhaimi, Elfadıl E. Babiker, Ichsan Ulil Azmi
Topics & Concepts
ChemistryFood scienceRoastingRosmarinic acidCaffeic acidGallic acidAntioxidantOleic acidFlavonoidCarotenoidComposition (language)NutrientLinolenic acidLinoleic acidFatty acidBiochemistryOrganic chemistryLinguisticsPhilosophyPhysical chemistryPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties