Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

Journal of the Science of Food and Agriculture

Volumn 91, Issue 4, 2011, Pages 634-649

  Mexis, Stamatios F ^a   Riganakos, Kyriakos A ^a   Kontominas, Michael G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Active and modified atmosphere packaging; Irradiation; Lighting conditions; Shelf life extension; Whole almonds

Indexed keywords

ALDEHYDE; FATTY ACID; N HEXANAL; N-HEXANAL; OXYGEN; PEROXIDE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; METHODOLOGY; NUT; PRUNUS; RADIATION EXPOSURE; STANDARD;

ALDEHYDES; COLOR; FATTY ACIDS; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; LIPID PEROXIDATION; NUTS; OXYGEN; PEROXIDES; PRUNUS; VOLATILE ORGANIC COMPOUNDS;

PRUNUS DULCIS;

EID: 79551652142     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4225     Document Type: Article

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