Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings-Reference-Cited by-同舟云学术

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Published:2017-03 Issue: Volume:73 Page:1144-1148
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

De Clercq Nikki,Van Coillie Els,Horemans Benjamin,Duquenne Barbara,Vandekerckhove Marjolein,Vlaemynck Geertrui,De Meulenaer Bruno,Devlieghere Frank

Funder

Innovation by science and technology (IWT)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference19 articles.

1. Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties;Abdallah;Food Chemistry,2015

2. Fungal flora and mycotoxins of six kinds of nut seeds for human consumption in Saudi Arabia;Abdel-Gawad;Mycopathologia,1993

3. Phospholipids content and composition of hazelnut and walnut cultivars grown in Bulgaria;Angelova-Romova;Comptes rendus de l'Académie bulgare des Sciences,2013

4. Influence of kernel roastin on bioactive components and oxidative stability of pine nut oil;Cai;European Journal of Lipid Science and Technology,2013

5. Oxidative stability of cashew oils from raw and roasted nuts;Chandrasekara;Journal of the American Oil Chemists' Society,2011

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