Microstructural changes in hazelnuts during roasting

Food Research International - Tập 36 - Trang 19-23 - 2003
Sena Saklar1, Suat Ungan2, Sinan Katnas3
1Tubitak, Marmara Research Center, Food Science and Technology Research Institute, PO Box 21, 41470, Gebze, Kocaeli, Turkey
2Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey
3Department of Chemical Engineering, Gazi University, 06570, Ankara, Turkey

Tài liệu tham khảo

Aguilera, 1990 Feder, 1968, Plant microtechnique, American Journal of Botany, 5, 123, 10.2307/2440500 Perren, 1996, Veranderung der mikrostruktur von hasselnüssen wahrend der röstung, Verfahrenstechnik, 2, 68 Saklar, 2001, Determination of optimum hazelnut roasting conditions, International Journal of Food Science and Technology, 36, 271, 10.1046/j.1365-2621.2001.00457.x Saklar, 1999, Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment, Journal of Food Science, 64, 1015, 10.1111/j.1365-2621.1999.tb12271.x Young, 1993, A comparison of the effects of oven roasting and oil cooking on the microstructure of peanut cotyledon, Food Structure, 12, 59
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Food Research International

Tập 36

19-23

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