Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria
This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. P...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001128680/Description |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 15 (2020), 1/2 ; str. 17-26 |
| Glavni autori: | Olatidoye, Olawale Paul (Author), Shittu, Taofik Akinyemi, Awonorin, Samuel Olusegun, Ajisegiri, Emmanuel Sunday |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.15.1-2.7 Hrčak |