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Journal of Food Quality
Volume 2017 (2017), Article ID 4193672, 10 pages
https://doi.org/10.1155/2017/4193672
Research Article

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)

1Laboratoire Produits Naturels (LAPRONA), Université de Tlemcen, 13000 Tlemcen, Algeria
2INRA, UMR408, GREEN Extraction Team, Université d’Avignon, 84000 Avignon, France

Correspondence should be addressed to Ikram Boublenza and Farid Chemat

Received 8 June 2017; Revised 28 July 2017; Accepted 17 August 2017; Published 11 October 2017

Academic Editor: Daming Fan

Copyright © 2017 Ikram Boublenza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ikram Boublenza, Hamadi Abderrahmane Lazouni, Leila Ghaffari, Karine Ruiz, Anne-Sylvie Fabiano-Tixier, and Farid Chemat, “Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.),” Journal of Food Quality, vol. 2017, Article ID 4193672, 10 pages, 2017. doi:10.1155/2017/4193672