CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY-Reference-Cited by-同舟云学术

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CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY

Published:2008-06-28 Issue:4 Volume:41 Page:794-798
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

FORBUS W. R.,SENTER S. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00725_41_4.x/fullpdf

Reference11 articles.

1. Carbonyl compounds as a criterion of flavour deterioration in edible fats;Berry;J. Sci. Food Agric.,1958

2. Pecan conditioning methods for increased shelling efficiency;Forbus;ASAE Trans.,1971

3. Humidity and weight loss in cold stored pecans;Heaton;ASHRAE J.,1970

4. Notes on the ferric thiocyanate peroxide test;Holloway;The Australian J. of Dairy Tech.,1966

Cited by 18 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. Storage Conditions for ‘Barton’ Pecan: Impact of Moisture Content and Temperature on Quality Maintenance and Volatile Compounds Profile;Applied Fruit Science;2024-04-08

2. Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats;Journal of Food Science;2023-03-23

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

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

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

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