Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels-Reference-Cited by-同舟云学术

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Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

Published:2019-01-16 Issue:5 Volume:54 Page:1884-1891
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kharel Karuna¹,Prinyawiwatkul Witoon¹^ORCID,Yemmireddy Veerachandra K.¹²,Graham Charles J.³,Adhikari Achyut¹^ORCID

Affiliation:

1. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA

2. School of Earth, Environmental and Marine Sciences University of Texas Rio Grande Valley Edinburg TX 78539‐2909 USA

3. Red River Research Station Louisiana State University Agricultural Center Bossier City LA 71112 USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14096

Reference37 articles.

1. Factors Affecting Infiltration and Survival of Salmonella on In-Shell Pecans and Pecan Nutmeats

2. Inactivation of Salmonella on In-Shell Pecans during Conditioning Treatments Preceding Cracking and Shelling

3. Inactivation of Salmonella on Pecan Nutmeats by Hot Air Treatment and Oil Roasting

4. Improving the safety and quality of pecans

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Targeted metabolomics reveals key phenolic changes in pecan nut quality deterioration under different storage conditions;Food Chemistry;2023-10

2. Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients;International Journal of Food Science & Technology;2023-03-26

3. Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels;Journal of Food Science;2023-02-16

4. Effect of steam conditioning on microbial safety and quality of pecans;LWT;2023-01

5. Conditions for optimal shelling, microbial reduction, and kernel quality in pecans;Postharvest Biology and Technology;2022-09

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