2005•Journal of Food Composition and AnalysisRequires access

Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds

Hiromi Yoshida, Yuka Tomiyama, Yuki Hirakawa, Yoshiyuki Mizushina

Open publisher page 67 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 67 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Pumpkin seed, Roasting, Peroxide value, Cucurbita, TBARS, Degree of unsaturation, Food science, Chemistry

Back to paper search Browse research topics Original source

Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds — Research Paper | ScholarLens