一种新的以色列杏仁 "Shefa"：植物化学成分以及对烘焙温度和时间的反应

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-06-19 DOI:10.1080/10942912.2024.2369806

Zipora Tietel, Noam Veksler, Izabella Galilov, Sarit Melamed, Rotem Harel-Beja, Doron Holland

引用次数: 0

摘要

由于杏仁具有令人向往的风味和有益健康的特性，对它的需求正在不断增加。烘焙是杏仁加工中最常见的做法，它能改善杏仁的香味和口感，还能提高杏仁的营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

Demand for almond is in rise, due to its desired flavor and beneficial health-related properties. Roasting is the most common practice in almond processing, improving aroma and texture, as well as ...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.