Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil
In this study, it was investigated the effect of microwave heating on oil yield, total phenolic content, antioxidant activity, phenolic compounds of cashew nut and also fatty acid composition of cashew nut oil. The oil content of cashew nut heated in microwave oven increased, especially heated at 72...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-07-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17302230 |