establish a separation between both rollers ( 1 and 2) and corresponding incrustation of the almonds, carrying, during the opposite rotation of both rolls (1 and 2), the gradual pressing of the almonds between the rolls and the separation of the fruit or grain with respect to the shell. ...
Sign in to download full-size image Fig. 8.7.TEM image of almonds (a) and hazelnuts (b) after roasting at 150°C for 15min. Oleosomes, the endoplasmatic network (E) as well as the compartmentalization, are lost after roasting (middle lamellae (M)) (Perren, 1995). ...
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The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replac...
Vázquez-Araújo, L.; Verdu, A.; Navarro, P.; Martínez-Sánchez, F.; Carbonell-Barrachina, Á.A. Changes in volatile compounds and sensory quality during toasting of Spanish almonds.Int. J. Food Sci. Technol.2009,4, 2225–2233. [Google Scholar] [CrossRef] ...