{"title":"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","authors":"Zipora Tietel, Noam Veksler, Izabella Galilov, Sarit Melamed, Rotem Harel-Beja, Doron Holland","doi":"10.1080/10942912.2024.2369806","DOIUrl":null,"url":null,"abstract":"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 ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"33 1","pages":""},"PeriodicalIF":3.1000,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration\",\"authors\":\"Zipora Tietel, Noam Veksler, Izabella Galilov, Sarit Melamed, Rotem Harel-Beja, Doron Holland\",\"doi\":\"10.1080/10942912.2024.2369806\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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 ...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":\"33 1\",\"pages\":\"\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2024.2369806\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2024.2369806","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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 ...
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.
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