Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil-Reference-Cited by-同舟云学术

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Published:2021-11-23 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

An Jiayi¹,Adelina Nadya Mara¹,Zhang Ligang²,Zhao Yuhong¹³

Affiliation:

1. Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China

2. College of Food Science Northeast Agricultural University Harbin People’s Republic of China

3. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People’s Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16145

Reference59 articles.

1. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

2. Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil

3. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects

4. Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil

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