Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life-Reference-Cited by-同舟云学术

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Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

Published:2017-03-21 Issue:12 Volume:65 Page:2549-2563
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Franklin Lillian M.¹,Chapman Dawn M.²,King Ellena S.²,Mau Mallory¹,Huang Guangwei³,Mitchell Alyson E.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States

2. Covance Food Solutions, 365 North Canyons Parkway, Suite 101, Livermore, California 94551, United States

3. Almond Board of California, Suite 1500, 1150 Ninth Street, Modesto, California 95354, United States

Funder

Almond Board of California

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05357

Reference50 articles.

1. A review of composition studies of cultivated almonds: Macronutrients and micronutrients

2. Almond consumption improved glycemic control and lipid profiles in patients with type 2 diabetes mellitus

3. 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)

4. Lipid oxidation

5. Oxidative rancidity in nuts

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