Open AccessEffects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil
Author(s) -
R. Akinoso,
Sherifat A. Aboaba,
T.M.A. Olayanju
Publication year - 2010
Publication title -
african journal of food, agriculture, nutrition and development
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.22
H-Index - 11
eISSN - 1684-5374
pISSN - 1684-5358
DOI - 10.4314/ajfand.v10i10.62908
Subject(s) - roasting , sesamum , peroxide value , water content , moisture , chemistry , food science , sesame seed , acid value , horticulture , zoology , biology , biochemistry , raw material , geotechnical engineering , organic chemistry , engineering