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more general categories information about this item Biological Sciences Biological Sciences anatomy and morphology (70482) plant anatomy (36017) seeds (5899) biochemistry (102540) biochemical compounds (82890) nutrients (2518) amino acids, peptides and proteins (29753) amino acids (5838) botany (53088) plant biology (52661) plant anatomy (36016) seeds (5899) nutrition (23130) nutrition physiology (4732) nutrient retention (222) physiology (77074) nutrition physiology (4732) nutrient retention (222) Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) oilseed products (5896) oilseeds (3542) safflower seed (16) safflower seed products (53) safflower oil (38) safflower seed (16) plant fats and oils (3200) seed oils (2039) safflower oil (38) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) roasting (219) food processing (5550) cooking (1491) roasting (219) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) nutrients (2517) amino acids, peptides and proteins (29751) amino acids (5838) chemistry (84737) analytical chemistry (19151) analytical methods (16695) spectroscopy (8016) infrared spectroscopy (1462) Fourier transform infrared spectroscopy (876) chemical analysis (3669) peroxide value (322) chemical composition (25538) carbohydrate composition (1189) carbohydrate content (1083) lipid composition (4442) fatty acid composition (2454) lipid content (2254) Plant Science and Plant Products Plant Science and Plant Products botany (53089) plant biology (52662) plant anatomy (36017) seeds (5899) plant products (54974) oilseed products (5896) oilseeds (3542) safflower seed (16) safflower seed products (53) safflower oil (38) safflower seed (16) plant fats and oils (3200) seed oils (2039) safflower oil (38) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) analytical methods (16690) spectroscopy (8016) infrared spectroscopy (1462) Fourier transform infrared spectroscopy (876) chemical analysis (3669) peroxide value (322) technology (49139) processing technology (28127) heat treatment (3316) boiling (211) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds Author(s) of Article: Will be identified in next release Citation: International journal of food science and technology 2012 v.47 no.8 pp. 1737-1743 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=567015 Name of Publication: International journal of food science and technology Publishing Company: Will be identified in next release Accession Number: 169362
