Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by using a suitable packaging material and modifying the atmosphere of the packaging. In this research, the effects of roasting degree (light roasting at 50°C/60 min, medium roasting at 100°C/45 min and dark roasting at 200°C/ 30 min), as well as the presence/ absence of nitrogen gas in two types of pouches including polyethylene (PE) and oriented polypropylene/ cast polypropylene (OPP/CPP) were investigated. The effects of above mentioned treatme...
In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxi...
Almonds (Prunus amygdalus) are highest produced tree nuts worldwide, grown mainly in Mediterranean c...
The present work aims at determining the changes in the chemical components of almond kernels after ...
Further investigations of almond degradation under typical industrial storage conditions from a quan...
Introduction: Food quality is a concept that has attracted the attention of Industries and consumers...
Almonds are one of the highest valued crops in the United States, resulting in an industry that prod...
Abstract: Raw almonds are a major commodity, yet much is unknown about how storage conditions determ...
T. catappa is a tropical almond nut which belongs to Combretaceae family and is normally called Indi...
In almonds, there is no standard method for detecting oxidative changes and little data correlating ...
International audienceThe thermal processing of almond kernels implies the use of techniques that pr...
7 páginas.- 2 figuras.- 3 tablas.- 37 referenciasRegulated deficit irrigation (RDI) is a useful stra...
Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% rel...
BackgroundAlmonds are an important crop in California, and increased yields necessitate that dried i...
Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation in food p...
The rejection of roasted almonds by consumers is often due to the development of rancidity or textur...
In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxi...
Almonds (Prunus amygdalus) are highest produced tree nuts worldwide, grown mainly in Mediterranean c...
The present work aims at determining the changes in the chemical components of almond kernels after ...
Further investigations of almond degradation under typical industrial storage conditions from a quan...
Introduction: Food quality is a concept that has attracted the attention of Industries and consumers...
Almonds are one of the highest valued crops in the United States, resulting in an industry that prod...
Abstract: Raw almonds are a major commodity, yet much is unknown about how storage conditions determ...
T. catappa is a tropical almond nut which belongs to Combretaceae family and is normally called Indi...
In almonds, there is no standard method for detecting oxidative changes and little data correlating ...
International audienceThe thermal processing of almond kernels implies the use of techniques that pr...
7 páginas.- 2 figuras.- 3 tablas.- 37 referenciasRegulated deficit irrigation (RDI) is a useful stra...
Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% rel...
BackgroundAlmonds are an important crop in California, and increased yields necessitate that dried i...
Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation in food p...
The rejection of roasted almonds by consumers is often due to the development of rancidity or textur...
In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxi...
Almonds (Prunus amygdalus) are highest produced tree nuts worldwide, grown mainly in Mediterranean c...
The present work aims at determining the changes in the chemical components of almond kernels after ...