|
|||||
|
|
Monitoring the oxidative stability and volatiles in blanched,roasted and fried almonds under normal and accelerated storage conditions by DSC,thermogravimetric analysis and ATR‐FTIR |
|
| Authors: | Arantzazu Valdés Ana Beltrán Ioannis Karabagias Anastasia Badeka Michael G. Kontominas María Carmen Garrigós |
| Affiliation: | 1. Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, Alicante, Spain;2. Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece |
| Abstract: | |
| Keywords: | Almonds Cooking processes Oxidative stability Thermal analysis Volatiles |