Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds-Reference-Cited by-同舟云学术

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Published:2020-01-30 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xu Yuanrong¹,Liao Meiji¹,Wang Danfeng¹,Jiao Shunshan¹^ORCID

Affiliation:

1. SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control Shanghai Food Safety and Engineering Technology Research Center Key Laboratory of Urban Agriculture Ministry of Agriculture Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

Funder

Science and Technology Commission of Shanghai Municipality

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14376

Reference27 articles.

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

2. Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting

3. Analysis of Volatile Components Derived from Raw and Roasted Earth-Almond (Cyperus esculentus L.)