Effects of roasting conditions on hazelnut characteristics in a two-step process.

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Journal of Food Engineering

• Publication date

  2009-11-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.JFOODENG.2009.05.001
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Nut roasting: Technology and product quality

  2007cited by this paper
• Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey

  2006cited by this paper
• Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure

  2006cited by this paper
• Effects of roasting on hazelnut lipids.

  2006cited by this paper
• Microstructural changes in hazelnuts during roasting

  2003cited by this paper
• Normal phase high-performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals.

  2003cited by this paper
• Lipid oxidation of edible oil.

  2002cited by this paper
• Modelling of the kinetics of colour change in hazelnuts during air roasting

  2002cited by this paper
• Determination of optimum hazelnut roasting conditions

  2001cited by this paper
• The effect of bleaching and physical refining on color and minor components of palm oil

  2001cited by this paper
• Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment

  1999cited by this paper
• The thin layer drying characteristics of hazelnuts during roasting

  1999cited by this paper
• Estructura del cotiledón de la semilla de almendra (Prunus amygdalus L.) cruda, remoj ada y tostada / Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.)

  1998cited by this paper
• Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand

  1997cited by this paper
• Characteristics of peanut kernels roasted under various atmospheric environments

  1991cited by this paper
• Handbuch der Kakaoerzeugnisse

  1965cited by this paper

• Processes of Thermal Treatment on Hazelnuts Investigated by NMR and MRI

  2026cites this paper
• Effect of roasting process on various quality parameters, antioxidant activity and mineral contents in hazelnuts

  2025cites this paper
• The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity

  2025cites this paper
• 견과류 버터 종류에 따른 버터 쿠키의 품질 특성

  2025cites this paper
• Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique

  2025influential citation
• Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment

  2025cites this paper
• Comparative analysis of roasting conditions on the lipid composition, oxidative stability and healthy effects of organic versus conventional hazelnuts

  2025cites this paper
• Integration of Destructive and Non‐Destructive Analytical Determinations for Evaluating Quality of Fresh and Roasted Hazelnuts Subjected to Different Processing Temperatures

  2025cites this paper
• Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions.

  2025cites this paper
• Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts

  2025cites this paper
• Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues

  2024cites this paper
• The content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies

  2024cites this paper
• Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism–A randomized crossover trial

  2023cites this paper
• The effect of flavorings on PAHs level in the roasted sunflower seeds

  2023cites this paper
• Flavor characteristics of peeled walnut kernels under two-steps roasting processes.

  2023cites this paper
• Composition of Nuts and Their Potential Health Benefits—An Overview

  2023cites this paper
• Impact of processing on the oxidative stability of oil bodies

  2023cites this paper
• Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

  2022cites this paper
• The effect of various �avorings on PAHs level in the shell and kernel of roasted sun�ower seeds

  2022cites this paper
• Impact of processing on bioaccessibility of phytochemicals in nuts

  2022cites this paper
• Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata)

  2022cites this paper
• Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Plukenetia volubilis L.)

  2022cites this paper
• Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

  2022cites this paper
• Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

  2021cites this paper
• Effects of different baking techniques on the quality of walnut and its oil

  2021cites this paper
• Effects of different baking techniques on the quality of walnut and its oil

  2021cites this paper
• Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

  2021cites this paper
• Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design

  2020cites this paper
• Impact of different roasting conditions on sensory properties and health-related compounds of oat products.

  2020cites this paper
• Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

  2020cites this paper
• Effect of Climate and Roasting on Polyphenols and Tocopherols in the Kernels and Skin of Six Hazelnut Cultivars (Corylus avellana L.)

  2020cites this paper
• Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds

  2020cites this paper
• Pistachio nut, its virgin oil, and their antioxidant and bioactive activities

  2020cites this paper
• Sabit Yataklı Kurutucu ile Fındık Kavurma Prosesinde Kurutma Kinetiği Analizi

  2020cites this paper
• Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

  2020cites this paper
• 焙煎処理がヒハツモドキ乾燥果実の物理化学的特性および抗酸化能に及ぼす影響

  2020cites this paper
• Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

  2019cites this paper
• Application of Box-Behnken design in optimization of ultrasound effect on apple pectin as sugar replacer

  2019cites this paper
• Digestibilidad In vitro de proteína de semilla de chía (Salvia Hispánica) sometida a germinación, molienda, tostado y cocción

  2019cites this paper
• Effect of roasting treatment on the chemical composition of sesame oil

  2019cites this paper
• Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products.

  2019cites this paper
• Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis

  2018cites this paper
• Aromas and Flavours of Fruits

  2018cites this paper
• Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.

  2018cites this paper
• Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

  2018cites this paper
• Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption.

  2018cites this paper
• Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

  2018cites this paper
• Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).

  2018cites this paper
• Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

  2017cites this paper
• Investigation Of Chemical Reactions In Hazelnut Induced By Roasting

  2017cites this paper
• In vitro-fermented raw and roasted walnuts induce expression of CAT and GSTT2 genes, growth inhibition, and apoptosis in LT97 colon adenoma cells.

  2017cites this paper
• Effect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water

  2017cites this paper
• Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis

  2017cites this paper
• Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content

  2017cites this paper
• B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.

  2017cites this paper
• INTERNAL AND EXTERNAL COLOR DEVELOPMENT KINETICS DURING MICROWAVE ASSISTED FLUIDIZED BED DRYING OF HAZELNUT

  2017influential citation
• Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

  2017cites this paper
• Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect

  2016influential citation
• Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review

  2016cites this paper
• Impact of packaging atmosphere, storage and processing conditions on the generation of phytoprostanes as quality processing compounds in almond kernels.

  2016cites this paper
• Plant based butters

  2015cites this paper
• Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

  2015cites this paper
• Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)

  2015cites this paper
• Influence of roasting conditions on health-related compounds in different nuts.

  2015influential citation
• Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars

  2014cites this paper
• Seeds, fruits and nuts in the Scottish Mesolithic

  2014cites this paper
• Characterising the kinetics of high temperature browning in foods : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food and Bioprocess Engineering at Massey University, Manawatu, New Zealand

  2014cites this paper
• Mechanical characterization of kernel and shell of hazelnuts: Proposal of an experimental procedure

  2014cites this paper
• Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation

  2013cites this paper
• Plant gatherers, plant managers or agriculturalists? : the importance of wild and domestic plants in Mesolithic and Neolithic Scotland

  2013cites this paper
• Alternative Method for Hazelnuts Peeling

  2012cites this paper
• Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).

  2011cites this paper
• Potential sources of butter and their significance: A review

  year unknowncites this paper