Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts
Author:
Publisher
The Scientific and Technological Research Council of Turkey (TUBITAK-ULAKBIM)
Subject
Ecology,Food Science,Forestry
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven;International Journal of Food Science & Technology;2024-09-04
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3. Effect of different packaging materials and storage on lipid characteristics, oxidative stability and antioxidant properties of hazelnut;Journal of Food Measurement and Characterization;2023-10-25
4. The abrogative effect of propolis on acrylamide-induced toxicity in male albino rats: Histological study;Open Chemistry;2023-01-01
5. Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate;Journal of Food Quality;2022-05-24
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