Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant,
Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to …

Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L.(Lamiaceae),
currently are becoming more popular in the food industry as a “novel food”, as ingredient of …

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …

Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …

In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180,
360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics …

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180° C) on
bioactive constituents in extracts and on the quality of oil was evaluated. At higher …

Natural oil body (OB), due to the fascinating surface membrane structure, has a great
potential to be a typical natural delivery system. In this work, three kinds of OBs with different …

This study investigated the effects of different microwave power (380 W, 540 W, 700 W) and
time (0–10 min) on the minor bioactive components content and oxidative stability of perilla …

Seeds play important roles in human nutrition and health since ancient time. The term
“specialty” has recently been applied to seeds to describe high‐value and/or uncommon …

In this research, the effect of hot-air (HAP) and infra-red (IRP) pretreatments at 160 and 180˚
C for the time duration of 5, 10, and 15 min on the physicochemical characteristics, phenolic …