Non-destructive assessment of the oxidative stability of intact macadamia nuts during the drying process by near-infrared spectroscopy-Reference-Cited by-同舟云学术

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Non-destructive assessment of the oxidative stability of intact macadamia nuts during the drying process by near-infrared spectroscopy

Published:2019-04 Issue: Volume:103 Page:101-107
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Carvalho Lívia C.^ORCID,Leite Marcondes L.,Morais Camilo L.M.,Lima Kássio M.G.,Teixeira Gustavo H.A.^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Healthful new oil from macadamia nuts;Ako;Nutrition,1995

2. Potential of NIR spectroscopy for predicting internal quality and discriminating among strawberry fruits from different production systems;Amodio;Postharvest Biology and Technology,2017

3. Official methods of analysis of the association of official analytical chemists;AOAC,1997

4. Determination of edible oil parameters by near infrared spectrometry;Armenta;Analytica Chimica Acta,2007

5. Macadamia oil;Arnett;Australian Macadamia Society News Bulletin,1995

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