Skip to main navigation
Skip to search
Skip to main content
Istanbul Technical University Home
English
Türkçe
Home
Profiles
Research units
Projects
Research output
Prizes
Student theses
Search by expertise, name or affiliation
Effect of blanching on storage stability of hazelnut meal
Sehriban Cam,
Meral Kilic
*
*
Corresponding author for this work
Department of Food Engineering
Istanbul Technical University
Research output
:
Contribution to journal
›
Article
›
peer-review
11
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Effect of blanching on storage stability of hazelnut meal'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Storage Stability
100%
Hazelnut Meal
100%
Free Fatty Acids
71%
Hazelnut
57%
Peroxide Value
28%
Oil Stability
28%
Unblanched
28%
Food Industry
14%
Food Products
14%
Humidity
14%
Lipase
14%
No Significant Difference
14%
Oxidative Stability
14%
Hazelnut Kernel
14%
Storage Time
14%
Quality Loss
14%
Degradation Loss
14%
Value Stability
14%
Blanching Treatment
14%
Accelerated Storage Conditions
14%
Fatty Acid Hydroperoxides
14%
Food Science
Hazelnut
100%
Storage Stability
100%
Free Fatty Acids
41%
Peroxide Value
16%
Oil Stability Index
16%
Food Industry
8%
Oxidative Stability
8%
Storage Time
8%
Blanching Treatment
8%