Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing
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DOI: 10.1007/s13197-020-04278-9
Abstract: To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (a w ) of 0.43. Chemical parameters, including… read more here.
Keywords: raw roasted; hazelnuts accelerated; life testing; shelf life ... See more keywords
INFOGEST Digestion Assay of Raw and Roasted Hazelnuts and Its Impact on Allergens and Their IgE Binding Activity
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DOI: 10.3390/foods11182914
Abstract: Most of the food allergens sensitized via the gastrointestinal tract resist thermal treatments and digestion, particularly digestion by pepsin. Roasted hazelnuts are more commonly consumed than raw ones. Since no studies have characterized gastric digestion… read more here.
Keywords: ige binding; roasted hazelnuts; impact; raw roasted ... See more keywords