Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)

Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4′ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven...

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Detalles Bibliográficos
Autores principales: Aruwajoye, Noluthando Noxolo, Buthelezi, Nana Millicent Duduzile, Mditshwa, Asanda, Tesfay, Samson Zeray, Magwaza, Lembe Samukelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252238/
https://www.ncbi.nlm.nih.gov/pubmed/37297359
http://dx.doi.org/10.3390/foods12112116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252238/
https://www.ncbi.nlm.nih.gov/pubmed/37297359
http://dx.doi.org/10.3390/foods12112116

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