Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acid...

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Bibliographic Details
Main Authors: Rahma Belcadi-Haloui, Abderrahmane Zekhnini, Yassine El-Alem, Abdelhakim Hatimi
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2018/7683041
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