Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis
Fahad Al Juhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu
Topics & Concepts
AmaranthRoastingChemistryFood scienceAmaranthus cruentusPolyphenolGallic acidTanninFlavonoidLinoleic acidAntioxidantFatty acidBiochemistryPhysical chemistrySeed and Plant BiochemistryAdvances in Cucurbitaceae ResearchPhytochemical and Pharmacological Studies