Effects of Roasting on Hazelnut Lipids-Reference-Cited by-同舟云学术

Effects of Roasting on Hazelnut Lipids

Published:2006-01-31 Issue:4 Volume:54 Page:1315-1321
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Amaral Joana S.¹,Casal Susana¹,Seabra Rosa M.¹,Oliveira Beatriz P. P.¹

Affiliation:

1. REQUIMTE, Serviços de Farmacognosia and Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4030-099 Porto, Portugal, and Escola Superior de Tecnologia e de Gestão, Instituto Politécnico de Bragança, Quinta de Sta. Apolónia, Apartado 134, 5301-857 Bragança, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052287v

Reference47 articles.

1. Food and Agriculture Organization, FAOSTAT data,http://faostat.fao.org/faostat(accessed Aug 2005).

2. Physical and nutritional properties of four major commercial Turkish hazelnut varieties

3. Food Processing Technology

4. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation

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