Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts

In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted w...

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Detalles Bibliográficos
Autores principales: Kalkan, Fatih, Kranthi Vanga, Sai, Gariepy, Yvan, Raghavan, Vijaya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4685288/
https://www.ncbi.nlm.nih.gov/pubmed/26689314
http://dx.doi.org/10.3402/fnr.v59.28916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4685288/
https://www.ncbi.nlm.nih.gov/pubmed/26689314
http://dx.doi.org/10.3402/fnr.v59.28916

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