Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability-Reference-Cited by-同舟云学术

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Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability

Published:2018-12-18 Issue:2 Volume:56 Page:792-798
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Bai Shahla Hosseini,Brooks Peter,Gama Repson,Nevenimo Tio,Hannet Godfrey,Hannet Dalsie,Randall Bruce,Walton David,Grant Elektra,Wallace Helen M.

Funder

Australian Centre for International Agricultural Research

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-018-3539-6.pdf

Reference51 articles.

1. Albuquerque TAS, Pedreira PRB, Medina AN, Pereira JRD, Bento AC, Baesso ML (2003) Time resolved thermal lens in edible oils. Rev Sci Instrum 74:694–696

2. Ali MA, Islam MA, Othman NH, Noor AM (2017) Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil. J Food Sci Technol 54:4335–4343

3. Amaral JS, Casal S, Seabra RM, Oliveira BP (2006) Effects of roasting on hazelnut lipids. J Agric Food Chem 54:1315–1321

4. Bai SH, Darby I, Nevenimo T, Hannet G, Hannet D, Poienou M, Grant E, Brooks P, Walton D, Randall B (2017a) Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content. PLoS ONE 12:e0184279

5. Bai SH, Trueman SJ, Nevenimo T, Hannet G, Bapiwai P, Poienou M, Wallace HM (2017b) Effects of shade-tree species and spacing on soil and leaf nutrient concentrations in cocoa plantations at 8 years after establishment. Agric Ecosyst Environ 246:134–143

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