Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Co-Action Publishing
2015
|
| Materias: | |
| 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 |