Freezing, roasting and salt dipping impacts on peroxide value, free fatty acid and fatty acid concentrations of nut kernels-Reference-Cited by-同舟云学术

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Freezing, roasting and salt dipping impacts on peroxide value, free fatty acid and fatty acid concentrations of nut kernels

Published:2019-10 Issue:1256 Volume: Page:71-76
ISSN:0567-7572
Container-title:Acta Horticulturae
language:
Short-container-title:Acta Hortic.

Author:

Bai S.H.,Nevenimo T.,Hannet G.,Hannet D.,Jones K.,Trueman S.J.,Grant E.L.,Walton D.A.,Randall B.,Wallace H.M.

Publisher

International Society for Horticultural Science (ISHS)

Subject

Horticulture

Link

https://www.actahort.org/members/showpdf?booknrarnr=1256_11

Cited by 9 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. Hyperspectral imaging predicts free fatty acid levels, peroxide values, and linoleic acid and oleic acid concentrations in tree nut kernels;LWT;2024-05

2. Presence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts;Horticulturae;2023-09-05

3. Tree-to-tree variation of kernel size in two underutilized tree nuts in Pacific;Acta Horticulturae;2022-04

4. Effects of fruit depulping on kernel quality of Canarium indicum;Acta Horticulturae;2022-04

5. Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage;Foods;2021-08-28

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