Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison

This study optimized the lye-peeling and pulping processes for hazelnut milk (HM) production and systematically compared three pretreatment methods: non-thermal raw grinding (PHM), thermal-stir-frying (FHM), and thermal-roasting (RHM). All HM samples exhibited high unsaturated fatty acids (> 93.00%)...

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Κύριοι συγγραφείς:	Fan Zhang, Yazheng Zhao, Siru Wang, Yujie Zhang, Xujiao Zheng, Wuqiang Nan, Yuheng Liu, Marat Muratkhan, Lisong Liang, Wenchuan Guo, Xinhua Zhu, Xin Lü, Xin Wang
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2026-05-01
Σειρά:	Food Chemistry: X
Θέματα:	Hazelnut milk Pretreatment Physicochemical properties Flavor compounds Sensory properties
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2590157526004876
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