Macadamia Nuts Research This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

• News
• Research
• Blogs
• Alerts
• Clinical Trials

Influence of roasting conditions on health-related compounds in different nuts
Publication date: 1 August 2015 Source:Food Chemistry, Volume 180 Author(s): W. Schlörmann , M. Birringer , V. Böhm , K. Löber , G. Jahreis , S. Lorkowski , A.K. Müller , F. Schöne , M. Glei Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid compositions were not affected by roasting. Malondialdehyde increased with higher ...
Source: Food Chemistry - February 19, 2015 Category: Food Science Source Type: research