| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405405 | LWT - Food Science and Technology | 2012 | 7 Pages |
Abstract
⺠We studied oxidative stability of walnut kernel over a 12 months storage period. ⺠The PV and hexanal contents of walnuts significantly increased at 30 °C. ⺠20 °C is sufficient to protect against oxidation over a 12 months storage period. ⺠Pouch with 63 mL/m2/24 h oxygen permeability is suitable for vacuum-packed of walnut.
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Authors
Emre BakkalbaÅı, Ãzay MenteÅ Yılmaz, Issa Javidipour, Nevzat Artık,