Description
Presenter: Rainer Perren, PhD, and Felix Escher, PhD, ETH Swiss Federal Institute of Technology Zurich; Institute of Food Science and Nutrition RPN FoodTechnology ag, Switzerland
Nuts and oilseeds are widely used in many food applications. In particular, hot-air-roasted nuts are a major component in confectionery products, chocolates, breakfast cereals and baked goods, whereas oilroasted oilseeds are more often consumed for snacking. Many products containing nuts and oilseeds exhibit a long shelf life; nuts and oilseeds most often represent the most sensitive component.
