Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed

The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boil...

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Veröffentlicht in:	Food science and technology international 2007-04, Vol.13 (2), p.165-171
1. Verfasser:	Ezeokonkwo, C.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Prunus dulcis Terminalia catappa
Online-Zugang:	Volltext
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