Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans-Reference-Cited by-同舟云学术

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Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans

Published:2006-07-20 Issue:6 Volume:63 Page:1067-1069
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Anzaldúa-morales A.,Brusewitz G. H.,Maness N. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15856.x/fullpdf

Reference14 articles.

1. Pecan oil recovery and composition as affected by temperature, pressure, and supercritical CO2 flow rate;Alexander;J. Food Sci.,1997

2. Anzaldúa-Morales , A. Ornelas , M. Tarango , H. 1996 Methods for characterization of pistachio nut quality

3. Relationship of water activity to moisture content in tree nuts;Beuchat;J. Food Sci.,1978

Cited by 4 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. Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling;Journal of Texture Studies;2022-10-03

2. Effects of Postharvest Handling and Storage on Pecan Quality;Food Reviews International;2020-09-29

3. Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide;Journal of the American Oil Chemists' Society;2003-06

4. INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS;Journal of Food Quality;1999-12

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