ShareInfluence of pre-processing storage conditions on peeled almond quality.
Author(s) : SENESI E., RIZZOLO A., COLOMBO C., TESTONI A.
Type of article: Article
Summary
Effects of shelling before storage and of the storage temperature and duration before peeling and packaging, on the peroxyde index, acidity, fatty-acid ester contents, tocopherols, texture, colour and sensorial properties of peeled almonds. Optimisation of almond storage at 18-25 and 2 deg C.
Details
- Original title: Influence of pre-processing storage conditions on peeled almond quality.
- Record ID : 1997-2933
- Languages: English
- Source: Ital. J. Food Sci. - vol. 8 - n. 2
- Publication date: 1996
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Treatment; Almond; Quality; Cold storage
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