Tocopherols and tocotrienol content of hazelnut cultivars grown in Portugal

The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 °C) and times of exposure (5, 15, and 30 min) and analyzed for...

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Bibliographic Details
Main Author: Amaral, Joana S. (author)
Other Authors: Casal, Susana (author), Alves, M. Rui (author), Seabra, R.M. (author), Oliveira, Beatriz (author)
Format: article
Language:eng
Published: 2010
Subjects:
Hazelnut
Roasting
Fatty acids
Triacylglycerols
Sterols
Vitamin E homologues
Online Access:http://hdl.handle.net/10198/1737
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/1737

Internet

http://hdl.handle.net/10198/1737

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