Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties-Reference-Cited by-同舟云学术

Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties

Published:2020 Issue:9 Volume:69 Page:965-971
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Babiker Elfadil E.¹,Almusallam Ibrahim A.¹,Uslu Nurhan²,Al-Juhaimi Fahad Y.¹,Özcan Mehmet Musa²,Ghafoor Kashif¹,Ahmed Isam A. Mohamed¹

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Food Engineering Department, Faculty of Agriculture, Selçuk University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/9/69_ess20037/_pdf

Reference19 articles.

1. 1) Rezaei, F.; Bakhshi, D.; Ghazvini, R.F.; Majd, D.J.; Pourghayoumi, M. Evaluation of fatty acid content and nutritional properties selected native and imported hazelnut (Corylus avellana L.) varietiesgrown in Iran. J. Appl.Bot. Food Qual. 87,104-107 (2014).

2. 3) Vujevic, P.; Petrovic, M.; Vahcic, N.; Milinovic, B.; Cmelik, Z. Lipids and minerals of the most represented hazelnut varieties cultivated in Croatia. Ital. J. Food Sci. 26, 24-30 (2014).

3. 5) Schmitzer, V.; Slatnar, A.; Veberic, R.; Stampar, F.; Solar, A. Roasting affects phenolic compositions and antioxidative activity of hazelnuts (Corylus avellana L.). J. Food Sci. 76, 14-19 (2011).

4. 6) Ciarmiello, L.F.; Piccirillo, P.; Gerardi, C.; Piro, F.; De Luca, A.; D’Imperio, F.; Rosito, V.; Poltronieri, P.; Santino, A. Microwave irradiation for dry-roasting of hazelnuts and evaluation of microwave treatment on hazelnuts peeling and fatty acid oxidation. J. Food Res. 2 (3), 22-35 (2013).

5. 8) Basaran, P.; Akhan, Ü. Microwave irradiation of hazelnuts for the control aflatoxin producing Aspergillus parasiticus. Inn. Food Sci. Emerging Technol. 11, 113-117 (2010).

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different roasting methods on clove bud extracted oil;Food and Humanity;2024-05

2. Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave;JSFA reports;2023-01-19