A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration-Reference-Cited by-同舟云学术

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A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

Published:2024-06-19 Issue:1 Volume:27 Page:883-896
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tietel Zipora¹,Veksler Noam¹²,Galilov Izabella¹,Melamed Sarit¹,Harel-Beja Rotem³,Holland Doron³

Affiliation:

1. Department of Food Science, Gilat Research Center, Agricultural Research Organization- Volcani Institute, MP Negev, Israel

2. Department of Chemistry, Ort “Aryeh Meir”, Kiryat Gat, Israel

3. Department of Fruit Tree Sciences, Volcani Center, Newe Ya’ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2369806

Reference60 articles.

1. Oil content, fatty acid composition and tocopherol concentration in the Spanish almond genebank collection

2. FAO. FAO Stats; 2022. https://www.fao.org/faostat/en/#home.

3. Natural variability in the nutrient composition of California-grown almonds

4. `Shefa' Almond

5. Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion

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