Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring

Marco Arlorio, Jean Daniel Coisson, Fabiano Travaglia, Maurizio Rinaldi, Alberto Fiore, Rosalia Ferracane, Vincenzo Fogliano

Research output: Contribution to journalMeeting Abstract

Original languageEnglish
Article numberP44
Pages (from-to)37-38
Number of pages2
JournalPolish Journal of Food and Nutrition Sciences
Volume61
Issue numberSuppl. 1
Publication statusPublished - 2011
Externally publishedYes
EventEuroFoodChem XVI: Translating food chemistry into health benefits - Gdansk, Poland
Duration: 6 Jul 20118 Jul 2011

Cite this

Arlorio, M., Coisson, J. D., Travaglia, F., Rinaldi, M., Fiore, A., Ferracane, R., & Fogliano, V. (2011). Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring. Polish Journal of Food and Nutrition Sciences, 61(Suppl. 1), 37-38. [P44].