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Effects of different roasting methods on formation of acrylamide in pistachio
Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neu...
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| Published in: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
John Wiley and Sons Inc.
2020
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7300066/ https://ncbi.nlm.nih.gov/pubmed/32566205 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1588 |
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