| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543212 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Roasted Pistacia terebinthus is consumed as snack food and coffee-like drink. ⺠The results revealed that P. terebinthus oil is a significant source of phytochemicals. ⺠It contains 40% oil rich in unsaturated fatty acids, tocopherols, polyphenols and carotenoids. ⺠Roasting improves the quality and stability of oil extracted from this plant. ⺠Roasting increases the total antioxidant capacity of oils depending on the roasting conditions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gökhan Durmaz, Vural Gökmen,