Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Author:

Lin Jau-Tien,Liu Shih-Chun,Hu Chao-ChinORCID,Shyu Yung-Shin,Hsu Chia-Ying,Yang Deng-Jye

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Effect of processing on the quality, composition and antioxidant properties of Terminalia catappa (Indian almond) seed oil;Adu;African Journal of Food Agriculture, Nutrition and Development,2013

3. The uses and properties of almond oil;Ahmad;Complementary Therapies in Clinical Practice,2010

4. Optimization of roasting temperature and time during oil extraction from orange (Citrus sinensis) seeds: A response surface methodology approach;Akinoso;African Journal of Food Agriculture, Nutrition and Development,2011

5. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;International Journal of Food Science and Nutrition,2010

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