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Article: Researchers from Miguel Hernandez University report details of new studies and findings in the area of food science.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to recent research published in the International Journal of Food Science and Technology, "Toasting is one of the most important unit operations in turron manufacture. The main objective was to study changes in volatile compounds and sensory odour and aroma during almond toasting."
"Two almond cultivars were studied 'Comuna' and 'Marcona'. CIEL*a*b* colour, instrumental aroma and sensory odour and flavour were evaluated in toasted almonds (200 degrees C: the most popular temperature for almond toasting in convection ovens) at five times from 12 to 23 min. The main pyrazines found were: 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and ...
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Article: Miguel Hernandez University publishes research in ...
Health & Medicine Week;
November 16, 2009 ;
700+ words
... ... Martinezferre and colleagues, Miguel Hernandez University (see also Neuroscience). The ... contact S. Martinez, Miguel Hernandez University, CSIC, Experimental Embryology ... Neuroscience, Behavior, Miguel Hernandez University. This article was prepared by Health ...
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