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Journal of the American Oil Chemists' Society : JAOCS, v.95 no.10, 2018년, pp.1297 - 1306
Zhou, Bo (School of Food Science and Engineering Central South University of Forestry and Technology, Shaoshan South Road 419 Changsha City, Hunan Province, 410004 P.R. China) , Sun, Yajuan (School of Food Science and Engineering Central South University of Forestry and Technology, Shaoshan South Road 419 Changsha City, Hunan Province, 410004 P.R. China) , Li, Jingbo (Department of Engineering, Faculty of Science Aarhus University Gustav Wieds Vej 10, Aarhus C 8000 Denmark) , Long, Qizhi (School of Food Science and Engineering Central South University of Forestry and Technology, Shaoshan South Road 419 Changsha City, Hunan Province, 410004 P.R. China) , Zhong, Haiyan (School of Food Science and Engineering Central South University of Forestry and Technology, Shaoshan South Road 419 Changsha City, Hunan Province, 410004 P.R. China)
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AbstractApricot kernels were roasted at various temperatures (120-180 °C) for 10 min and changes in the fatty‐acid profiles, oxidative stability, and antioxidant activity, as well as the total phenolic contents (TPC) of the oils and skin (seed coat), were monitored. Roasting has no obviou...
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6‐703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361‐763, Republic of Korea. Author J‐S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi‐do 441‐857, Republic of Korea. Direct inquiries to author Kim (E‐mail:
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