Influence des conditions d'entreposage sur la qualité des amandes écalées et grillées.

Influence of storage conditions on the quality of shelled and roasted almonds.

Auteurs : GARCÍA-PASCUAL P., MATEOS M., CARBONELL V., et al.

Type d'article : Article

Résumé

The storage of four varieties of almonds, three Spanish and one Californian (USA), was investigated at two temperatures (8 and 36 °C), two packaging atmospheres (air and N2) and two treatments (raw and roasted) throughout several months, in order to study the storage behaviour. Five chemical parameters were determined during the whole time of the experiment: moisture, fat content, peroxide value, alpha-tocopherol content and level of aflatoxins.

Détails

  • Titre original : Influence of storage conditions on the quality of shelled and roasted almonds.
  • Identifiant de la fiche : 2004-1222
  • Langues : Anglais
  • Source : Can. Biosyst. Eng. - vol. 84 - n. 2
  • Date d'édition : 2003

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