Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation

The effect of packaging in nitrogen (N₂) atmosphere or in air on the quality of peeled and roasted almond var. Guara during storage for 20 weeks at 20 °C ± 1 °C and 65-70% relative humidity (RH) was studied. No changes in the sugar, fat, protein or fiber contents were observed during the storage per...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 6 vom: 25. Dez., Seite 529-40
1. Verfasser:	Sanchez-Bel, P (VerfasserIn)
Weitere Verfasser:	Egea, I, Pretel, M T, Flores, F B, Romojaro, F, Martínez-Madrid, M C
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2011
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Comparative Study Journal Article Research Support, Non-U.S. Gov't Dietary Carbohydrates Dietary Fats Dietary Fiber Dietary Proteins Lipid Peroxides Plant Proteins Water mehr... 059QF0KO0R Nitrogen N762921K75