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Effect of roasting on colour and volatile composition of pistachios (Pistacia veraL.)

  • Published:2012-10-16 Issue:2 Volume:48 Page:437-443
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:Int J Food Sci Technol

Author:

Hojjati Mohammad1,Calín-Sánchez Ángel2,Razavi Seyed Hadi3,Carbonell-Barrachina Ángel A.2

Affiliation:

1. Department of Food Science and Technology; Ramin Agricultural and Natural Resources University; Mollasani; Ahvaz; Iran

2. Departamento Tecnología Agroalimentaria; Universidad Miguel Hernández; 03312-; Orihuela; Alicante; Spain

3. Department of Food Science and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj; Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

1. A review on factors affecting drying process of pistachio and their impact on product's quality;Abbas;Journal of Agricultural Science,2010

2. Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional Characteristics;Alasalvar;Journal of Agricultural and Food Chemistry,2003

3. Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes;Alonso;European Food Research and Technology,2009

4. Perspective on chromosome numbers in the genus Pistacia L. (Anacardiaceae);Al-Saghir;International Journal Plant Breeding and Genetics,2010
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