Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage-Reference-Cited by-同舟云学术

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Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Published:2017-02 Issue: Volume:217 Page:398-408
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Belviso Simona,Dal Bello Barbara,Giacosa Simone,Bertolino Marta,Ghirardello Daniela,Giordano Manuela,Rolle Luca,Gerbi Vincenzo,Zeppa Giuseppe

Funder

ITACA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Methyl esters of fatty acids in oils and fats. Official methods of analysis of the AOAC;AOAC method 963.22.,2000

2. Effect of roasting conditions on hazelnut characteristics in a two-step process;Alamprese;Journal of Food Engineering,2009

3. Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;Food Chemistry,2009

4. 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

5. Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis;Alasalvar;Journal of Agricultural and Food Chemistry,2003

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