Shelf-life of infrared dry-roasted almonds

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 671-678

  Yang, Jihong ^a,b   Pan, Zhongli ^b,c   Takeoka, Gary ^c   MacKey, Bruce ^c   Bingol, Gokhan ^c   Brandl, Maria T ^c   Garcin, Karine ^b   McHugh, Tara H ^c   Wang, Hua ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Almonds; Infrared; Roasting; Shelf life; Volatile components

Indexed keywords

ALIPHATIC ALDEHYDES; ALMONDS; GC/MS ANALYSIS; HEATING METHOD; HEXANAL; HOT AIR; OVERALL QUALITY; PEROXIDE VALUE; PYRAZINES; ROASTING; ROASTING METHOD; SENSORY QUALITIES; SHELF LIFE; VOLATILE COMPONENTS; WATER ACTIVITY;

ALDEHYDES; CHEMICAL ANALYSIS; INFRARED RADIATION; MOISTURE DETERMINATION; ORGANIC COMPOUNDS; PAPER CONTAINERS;

CALCINATION;

ALCOHOL; ALDEHYDE; ALDEHYDE DERIVATIVE; HEXANAL; PEROXIDE; PYRAZINE; VOLATILE AGENT; WATER;

AIR; ALMOND; ARTICLE; COLOR; CONCENTRATION (PARAMETERS); GAS CHROMATOGRAPHY; HEATING; HOT AIR; INFRARED RADIATION; MASS SPECTROMETRY; MOISTURE; ODOR; SHELF LIFE; TEMPERATURE;

COOKING; FOOD STORAGE; HOT TEMPERATURE; INFRARED RAYS; NUTS; PRUNUS;

PRUNUS DULCIS;

EID: 84870677824     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.142     Document Type: Article

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