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International Journal of Food Properties Volume 19, 2016 - Issue 10
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Original Articles

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Nizam Mustafa NizamliogluFood Technology Department, Vocational School of Technical Sciences, Karamanoglu Mehmetbey University, Yunus Emre Campus, Karaman, TurkeyCorrespondence[email protected]
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Sebahattin NasFood Engineering Department, Faculty of Engineering, Pamukkale University, Kinikli Campus, Denizli, TurkeyView further author information
Pages 2363-2376 | Received 07 Apr 2015, Accepted 21 Aug 2015, Published online: 27 Jun 2016

Citations (8)

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Małgorzata Tańska, Marta Ambrosewicz-Walacik, Krzysztof Jankowski & Daniela Rotkiewicz. (2017) Possibility use of digital image analysis for the estimation of the rapeseed maturity stage. International Journal of Food Properties 20:sup3, pages S2379-S2394.
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Articles from other publishers (7)

Riccardo Massantini, Valerio Cristofori & Maria Teresa Frangipane. (2022) Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits. Agriculture 12:7, pages 974.
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Riccardo Massantini & Maria Teresa Frangipane. (2022) Progress in Almond Quality and Sensory Assessment: An Overview. Agriculture 12:5, pages 710.
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El Hassan Sakar, Mohamed El Yamani, Abdelali Boussakouran & Yahia Rharrabti. (2021) Genotypic and Environmental Variations in Kernel Color Indices in the Main Almond (Prunus dulcis (Mill.) D.A. Webb) Cultivars Grown in North-Eastern Morocco. Scientifica 2021, pages 1-9.
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Rakesh Kumar Raigar, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2020) Effect of pilot scale roasting on color and textural attributes of soybean kernels. Journal of Food Processing and Preservation 44:11.
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Mridula Devi, Kalyani Sharma, Shyam Jha, Simran Arora, Shadanan Patel, Yogesh Kumar & Rajesh Vishwakarma. (2020) Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed. Journal of Food Processing and Preservation 44:10.
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Mohammad Fikry, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, Esraa Mousa & Lee Sin Chang. (2019) Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds. Food Science and Technology Research 25:3, pages 351-362.
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Moirangthem Kalpana Devi & Susanta Kumar Das. (2017) Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content. Journal of Food Process Engineering 40:6, pages e12560.
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