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Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts
Scientia Horticulturae ( IF 3.9 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.scienta.2020.109850 Nana Millicent Duduzile Buthelezi , Samson Zeray Tesfay , Lembe Samukelo Magwaza
Scientia Horticulturae ( IF 3.9 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.scienta.2020.109850 Nana Millicent Duduzile Buthelezi , Samson Zeray Tesfay , Lembe Samukelo Magwaza
Abstract Raw and roasted kernels of ‘A4’ and ‘Beaumont’ macadamia cultivars were assessed for biochemical and sensory quality during the accelerated storage of 70 days. Kernels were roasted at 125 °C for 15 min using a hot air oven dryer. Roasted kernels had significantly (p
中文翻译：
烘烤对澳洲坚果抗氧化剂、脂肪酸、感官特性和氧化稳定性的影响
摘要 对 'A4' 和 'Beaumont' 澳洲坚果品种在 70 天的加速储存期间的生化和感官质量进行了生化和烘焙评估。使用热风烘箱干燥机在 125 °C 下烘烤玉米粒 15 分钟。烤谷粒有显着 (p
更新日期：2021-02-01
中文翻译：
烘烤对澳洲坚果抗氧化剂、脂肪酸、感官特性和氧化稳定性的影响
摘要 对 'A4' 和 'Beaumont' 澳洲坚果品种在 70 天的加速储存期间的生化和感官质量进行了生化和烘焙评估。使用热风烘箱干燥机在 125 °C 下烘烤玉米粒 15 分钟。烤谷粒有显着 (p
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