The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium occidentale) grown in Nigeria
The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064891 |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 1-10 |
| Glavni autori: | Olatidoye, Olawale Paul (Author), Shittu, Taofik Akinyemi, Awonorin, Samuel Olusegun, Akin Ajisegiri, Emmanuel Sunday |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.01 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2019.11.1.01Croatian journal of food science and technology (Online)
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