Development of Pistachio (Pistacia veraL.) Spread-Reference-Cited by-同舟云学术

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Development of Pistachio (Pistacia veraL.) Spread

Published:2013-03 Issue:3 Volume:78 Page:S484-S489
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shakerardekani Ahmad¹,Karim Roselina²,Ghazali Hasanah Mohd³,Chin Nyuk Ling⁴

Affiliation:

1. Iranian Pistachio Research Inst.; Rafsanjan; Kerman; Iran

2. Dept. of Food Technology, Faculty of Food Technology, Univ. Putra Malaysia; 43400 UPM; Serdang; Selangor

3. Dept. of Food Science, Faculty of Food Technology, Univ. Putra Malaysia; 43400 UPM; Serdang; Selangor

4. Dept. of Process and Food Engineering, Faculty of Food Engineering, Univ. Putra Malaysia; 43400 UPM; Serdang; Selangor

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings;Abdul;Int Food Res J,2011

2. Textural quality of peanut butter as influenced by peanut seed and oil contents;Ahmed;Peanut Sci,1986

3. Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels;Akbulut;J Food Process Eng,2008

4. THE VITAL ROLE OF PISTACHIO PROCESSING INDUSTRIES IN DEVELOPMENT OF IRAN NON-OIL EXPORTS

5. OPTIMIZING OF THE PROCESS OF PISTACHIO BUTTER PRODUCTION

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2. Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer;LWT;2024-04

3. Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil;Current Research in Food Science;2024

4. Development of Topical Formulations Containing 20% of Coated and Uncoated Zinc Oxide Nanoparticles: Stability Assessment and Penetration Evaluation by Reflectance Confocal Laser Microscopy;Cosmetics;2023-12-29

5. Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers;Journal of the American Oil Chemists' Society;2023-12-27

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