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Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)

โœ Scribed by Hiromi Yoshida; Yuki Hirakawa; Sayaka Abe

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
356 KB
Volume
103
Category
Article
ISSN
1438-7697

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Microwave roasting is unique and has gained acceptance in food preparation because of its convenience, efficiency, speed and low operating costs. The microwave heating of a food is caused by molecular friction between electrical dipoles under an oscillating electric field of a specific frequency. Th