Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (<i>Helianthus annuus</i>) under Normal and Accelerated Storage Conditions

Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (<i>Helianthus annuus</i>) under Normal and Accelerated Storage Conditions

The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replace...

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Bibliographic Details
Main Authors: Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
sunflower seeds
frying
roasting
oxidative stability
HS-SPME-GC-MS
DSC
Online Access:https://www.mdpi.com/2304-8158/10/5/944

Internet

https://www.mdpi.com/2304-8158/10/5/944

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