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- Samukelo Magwaza, Lembe, et al. Show all 3 Authors
- Scientia horticulturae 2019 v.251 pp. 197-208
- Macadamia; air; antioxidant activity; antioxidants; catechol oxidase; cultivars; drying; enzyme activity; flavonoids; macadamia nuts; models; monounsaturated fatty acids; ovens; peroxide value; polyphenols; rancidity; roasting; seeds; sensory properties; water content
- ... Macadamia nut is rich in monounsaturated fatty acids, which are known to reduce the risk of cardiovascular diseases when included as part of a healthy human diet. On the negative side, high concentrations of unsaturated fatty acids lead to oxidative reactions, which result in rancidity thus decreases the quality of the nut. Drying and roasting are, therefore, needed to reduce moisture content and ...