Litcius/Paper detail

The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils

Kashif Ghafoor, Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Isam A. Mohamed Ahmed, Elfadıl E. Babiker

2021International Journal of Gastronomy and Food Science32 citationsDOI

Topics & Concepts

RoastingGerminationFood scienceChemistryCatechinLinoleic acidLinolenic acidFatty acidSAGEAntioxidantPolyunsaturated fatty acidHorticulturePolyphenolBiologyBiochemistryPhysicsPhysical chemistryNuclear physicsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils | Litcius