Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage-Reference-Cited by-同舟云学术

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Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Published:2016-06-27 Issue:10 Volume:19 Page:2363-2376
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nizamlioglu Nizam Mustafa¹,Nas Sebahattin²

Affiliation:

1. Food Technology Department, Vocational School of Technical Sciences, Karamanoglu Mehmetbey University, Yunus Emre Campus, Karaman, Turkey

2. Food Engineering Department, Faculty of Engineering, Pamukkale University, Kinikli Campus, Denizli, Turkey

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1086786

Reference48 articles.

1. Gradziel, T. Almond (Prunusdulcis) Breeding; Springer Inc. New York, NY, 2009; 197–226.

2. EFFECTS OF DIFFERENT PHENOLS EXTRACTION CONDITIONS ON ANTIOXIDANT ACTIVITY OF ALMOND (PRUNUS DULCIS) FRUITS

3. Ballhorn, D.J. Cyanogenic Glycosides in Nuts and Seeds. Nuts and Seeds in Health and Disease Prevention; Academic Press: London, 2011; 131–133.

4. Mirrahimi, A.; Srichaikull, K.; Esfahanil, A.; Banachl, M.S.; Sievenpiperl, J.L.; Kendall, C.W.C.; Jenkins, D.J.A. Almond (Prunus dulcis) Seeds and Oxidative Stress. Nuts & Seeds in Health and Disease Prevention; Academic Press: London, 2011; 160–162.

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1. Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits;Agriculture;2022-07-06

2. Progress in Almond Quality and Sensory Assessment: An Overview;Agriculture;2022-05-17

3. Genotypic and Environmental Variations in Kernel Color Indices in the Main Almond (Prunus dulcis (Mill.) D.A. Webb) Cultivars Grown in North-Eastern Morocco;Scientifica;2021-05-10

4. Effect of pilot scale roasting on color and textural attributes of soybean kernels;Journal of Food Processing and Preservation;2020-09-25

5. Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed;Journal of Food Processing and Preservation;2020-08-09

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