Comparison of Changes in Sterol Content of Nuts After Roasting Using Conventional and Microwave Meth...
Comparison of Changes in Sterol Content of Nuts After Roasting Using Conventional and Microwave Methods and After Storage
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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The aim of this study was to determine the influence of the nut roasting process (conventional and microwave methods) and long-term storage (12 months) on phytosterol content and stability. This study was conducted using hazelnuts (
), common walnuts (
L.), and shelled peanuts (
L.). Two roasting methods were examined: conventional (temp....
Alternative Titles
Full title
Comparison of Changes in Sterol Content of Nuts After Roasting Using Conventional and Microwave Methods and After Storage
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TN_cdi_doaj_primary_oai_doaj_org_article_5a4a98c7ae654ae7a598105c262a37bd
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_5a4a98c7ae654ae7a598105c262a37bd
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules30030606
