Works matching DE "ROASTED nuts"
Results: 17
A COMPREHENSIVE STUDY ON NUTRIENT CONTENT OF RAW AND ROASTED NUTS.
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- Bioscience Journal, 2024, v. 40, p. 1, doi. 10.14393/BJ-v40n0a2024-69160
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Incorporating Roasted Coffee Bean into Nile Tilapia Diets Does Not Improve Growth Performance.
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- Journal of Applied Aquaculture, 2015, v. 27, n. 1, p. 87, doi. 10.1080/10454438.2015.1007021
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SENSORY PROFILES AND HEXANAL CONTENT OF CRACKER-COATED AND ROASTED PEANUTS STORED UNDER DIFFERENT TEMPERATURES.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 1, p. 1, doi. 10.1111/j.1745-4549.2007.00161.x
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Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 295, doi. 10.1111/j.1365-2621.2004.tb13632.x
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Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 475, doi. 10.1111/j.1365-2621.1989.tb03110.x
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Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts.
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- Food & Bioprocess Technology, 2016, v. 9, n. 2, p. 308, doi. 10.1007/s11947-015-1624-7
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A review on rosemary as a natural antioxidation solution.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 6, p. n/a, doi. 10.1002/ejlt.201600439
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Effects of Temperature on Thermo-Physical Properties of Roasted Peanut Paste ( Arachis Hypogaea L.) Blended with Soybean Oil.
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- Journal of Food Quality, 2016, v. 39, n. 4, p. 323, doi. 10.1111/jfq.12205
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PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS.
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- Journal of Food Quality, 2006, v. 29, n. 4, p. 319, doi. 10.1111/j.1745-4557.2006.00076.x
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Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties ( Corylus avellana L.).
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- International Journal of Food Sciences & Nutrition, 2010, v. 61, n. 6, p. 630, doi. 10.3109/09637481003691820
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Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle.
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- Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2016, v. 20, n. 6, p. 581, doi. 10.1590/1807-1929/agriambi.v20n6p581-587
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Evaluating Contamination Level of Raw and Roasted Nuts Distributed in Commercial Markets in Mazandaran Province, Iran.
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- Iranian Journal of Veterinary Medicine, 2020, v. 14, n. 2, p. 167
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Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1249, doi. 10.1007/s11694-020-00373-9
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Analysis of Parameter Roasting on Color and Peanuts Roasted Taste.
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- Aceh International Journal of Science & Technology, 2018, v. 7, n. 2, p. 138, doi. 10.13170/aijst.7.2.8964
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Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.
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- European Food Research & Technology, 2009, v. 229, n. 6, p. 961, doi. 10.1007/s00217-009-1131-z
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Effect of Roasting Time on Selected Properties of Extracted Groundnut Seeds (Arachis hypogea L.) Oil.
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- Nigerian Food Journal, 2018, v. 36, n. 2, p. 18
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Antioxidant activity of roasted and unroasted peanut skin extracts.
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- International Food Research Journal, 2018, v. 25, n. 1, p. 43
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