The Effect of Thermal Pretreatment and Packaging Conditions on the Shelf-life of Walnut Kernels
This study aimed to extend the shelf life of walnut kernels by appropriate packaging conditions and physical methods. For this purpose, the kernels were heated at 50 or 70°C for 2 or 10 minutes. About 100g of walnuts were packed in low-density polyethylene (LDPE) packages under ordinary, vacuum or n...
| Published in: | Journal of Nuts |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2020-06-01
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| Subjects: | |
| Online Access: | http://ijnrs.damghaniau.ac.ir/article_676184_36684471683a8832dea282ca0e1771e7.pdf |