Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Magdi A. Osman, Salah A. Al Maiman, Amro B. Hassan, Hesham A. S. Alqah, Elfadıl E. Babiker, Kashif Ghafoor
Topics & Concepts
RoastingChemistryFood scienceFlavonoidAntioxidantLinoleic acidPolyunsaturated fatty acidFatty acidGallic acidOrganic chemistryPhysical chemistryFood composition and propertiesPhytochemicals and Antioxidant ActivitiesSeed and Plant Biochemistry