Lye peeling of 'Tombul' hazelnuts and effect of peeling on quality

Food and Bioproducts Processing

Volumn 82, Issue 3 C, 2004, Pages 201-206

  Kaleoglu M ^a   Bayindirli, L ^a   Bayindirli, A ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Hazelnut quality change; Lye peeling; Optimization; Response surface methodology

Indexed keywords

COMPOSITION EFFECTS; CROPS; MOISTURE; OILS AND FATS; OPTIMIZATION; PEELING; PROCESS CONTROL; QUALITY CONTROL; SODIUM COMPOUNDS; SOLUTIONS; THERMAL EFFECTS; WATER ABSORPTION;

HAZELNUT QUALITY CHANGE; HAZELNUTS; LYE PEELING; PEELING SOLUTION; PEELING TIME; QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; SODIUM HYDROXIDE;

FOOD PROCESSING;

CORYLUS; FRAXINUS;

EID: 4744347236     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbio.82.3.201.44184     Document Type: Article

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