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Mendeley readers
| Title |
Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)
|
|---|---|
| Published in |
BMC Chemistry, September 2014
|
| DOI | 10.1186/s13065-014-0055-2 |
| Pubmed ID | |
| Authors |
Siewsee Ng, Ola Lasekan, Kharidah Muhammad, Rabiha Sulaiman, Norhayati Hussain |
| Abstract |
Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting. |
Mendeley readers
The data shown below were compiled from readership statistics for 85 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 85 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 13 | 15% |
| Student > Master | 13 | 15% |
| Student > Ph. D. Student | 11 | 13% |
| Student > Bachelor | 6 | 7% |
| Student > Doctoral Student | 5 | 6% |
| Other | 15 | 18% |
| Unknown | 22 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 26 | 31% |
| Engineering | 14 | 16% |
| Chemical Engineering | 4 | 5% |
| Chemistry | 3 | 4% |
| Biochemistry, Genetics and Molecular Biology | 2 | 2% |
| Other | 7 | 8% |
| Unknown | 29 | 34% |