Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.)

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 6, 2010, Pages 630-642

  Alasalvar, Cesarettin ^a   Pelvan, Ebru ^a   Topal, Bahar ^a  

^a MATERIALS INSTITUTE   (Turkey)

Author keywords

fatty acids; Natural hazelnuts; oil content; roasted hazelnuts

Indexed keywords

FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COOKING; FAT INTAKE; HAZELNUT; METHODOLOGY; NUT; TURKEY (REPUBLIC);

COOKING; CORYLUS; DIETARY FATS; FATTY ACIDS; NUTS; PLANT OILS; TURKEY;

CORYLUS; CORYLUS AVELLANA; CORYLUS COLURNA;

EID: 77955705016     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637481003691820     Document Type: Article

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