Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR-Reference-Cited by-同舟云学术

Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR

Published:2015-02-24 Issue:8 Volume:117 Page:1199-1213
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Valdés Arantzazu¹,Beltrán Ana¹,Karabagias Ioannis²,Badeka Anastasia²,Kontominas Michael G.²,Garrigós María Carmen¹

Affiliation:

1. Analytical ChemistryNutrition & Food Sciences DepartmentUniversity of AlicanteAlicanteSpain

2. Laboratory of Food Chemistry and TechnologyDepartment of ChemistryUniversity of IoanninaIoanninaGreece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400384

Reference42 articles.

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2. Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions

3. Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry

4. Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

5. Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis);Mexis S. F.;Food Sci. Technol. Int.,2010

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