Analysis of color development during roasting of hazelnuts using response surface methodology

Journal of Food Engineering

Volumn 45, Issue 1, 2000, Pages 17-24

  Özdemir, Murat ^a,b   Devres, Onur ^b  

^a Food Science and Technology Research Institute   (Turkey)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; COLOR; FLAVORS; MATHEMATICAL MODELS; SURFACE CHEMISTRY; THERMAL EFFECTS;

HAZELNUTS; NON-ENZYMATIC BROWNING; RESPONSE SURFACE METHODOLOGY; ROASTING;

FOOD PROCESSING;

CORYLUS;

EID: 0033879862     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00036-4     Document Type: Article

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