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- W2472015536 abstract "L'huile de palmiste n'est que peu utilisee en tant qu'huile vegetale en Inde, essentiellement a cause de son gout fade. La cuisson des palmistes ameliore le gout de cette huile, et la rend plus ou moins comparable a celle du coco. Les pyrazines et les furanes, etc., qui influent sur le gout du palmiste cuit, se forment pendant la reaction Maillard entre les sucres et les acides amines. La transformation chimique des composants non-volatifs tels les lipides, sucres et acides amines du palmiste pendant la cuisson n'avait jamais ete etudiee auparavant et elle est exposee ici, pour la premiere fois (...)" @default.
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- W2472015536 date "1991-01-01" @default.
- W2472015536 modified "2023-09-27" @default.
- W2472015536 title "Effect of roasting on the lipids, sugars and amino acids of oil palm kernel" @default.
- W2472015536 hasPublicationYear "1991" @default.
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