Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels
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DOI: 10.1016/j.lwt.2018.03.047
Abstract: Abstract This study investigated hot air-assisted radio frequency (HA-RF) roasting effects on physicochemical properties, sensory quality, and antioxidant activity of cashew nut kernels. Raw cashew nut kernels placed inside polypropylene cuboid containers with different sample… read more here.
Keywords: antioxidant activity; nut kernels; cashew nut; hot air ... See more keywords