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Endogenous antioxidants and stability of sesame oil as affected by processing and storage

✍ Scribed by F. Shahidi; R. Amarowicz; H. A. Abou-Gharbia; A. Adel Y. Shehata

Book ID
107495087
Publisher
Springer-Verlag
Year
1997
Tongue
English
Weight
484 KB
Volume
74
Category
Article
ISSN
0003-021X

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## Abstract Oat‐based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 Β°C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 Β°C on v