A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio
The aim is to evaluate the effects of frying and roasting on nuts. Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio. Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9038257 |
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