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Tocopherol Content and Fatty Acid Distribution of Peas (Pisum sativumL.)

โœ Scribed by Hiromi Yoshida; Yuka Tomiyama; Masayuki Saiki; Yoshiyuki Mizushina

Book ID
107491213
Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
417 KB
Volume
84
Category
Article
ISSN
0003-021X

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The effects of adding 140, 180, 220, 260 and 300 g water to 1 kg grass pea seeds and using three levels of extrusion temperature, 90/100/120/100 ยฐC, 120/140/170/160 ยฐC and 140/180/220/200 ยฐC, on concentrations of total lipids, tocopherols, carotenoids and fatty acids in extruded seeds were determine