The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts

International Journal of Food Science and Technology

Volumn 39, Issue 4, 2004, Pages 371-383

  Demir, Ali Doǧan ^a   Cronin, Kevin ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chemical analysis; Fracture mechanics; Modelling; Roasting temperature; Thermal properties; Young's modulus

Indexed keywords

HAZELNUTS; MODELING; ROASTING TEMPERATURE; TEXTURE CHANGE;

ACTIVATION ENERGY; CHEMICAL ANALYSIS; DEFORMATION; ELASTIC MODULI; FLAVORS; FRACTURE MECHANICS; ISOTHERMS; MOISTURE; OPTIMIZATION; POISSON RATIO; PROBABILITY DENSITY FUNCTION; REACTION KINETICS; REGRESSION ANALYSIS; SURFACE ROUGHNESS; TEXTURES; THERMAL EFFECTS;

FOOD PRODUCTS;

CORYLUS;

EID: 2342586628     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00796.x     Document Type: Article

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