Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions

The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated a...

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Autores principales:	Descalzo, Adriana Maria, Biolatto, Andrea, Rizzo, Sergio Anibal, Perez, Carolina Daiana, Frusso, Enrique Alberto, Carduza, Fernando Jose, Rossetti, Luciana
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Elsevier 2021
Materias:	Pecans Tocopherols Organoleptic Analysis Pacana Tocoferoles Análisis Organoléptico Carya illinoinensis Carya pecan Stuart Pecan Headspace Volatiles Sensory Analysis Thiobarbituric Acid Reactive Substances (TBARS) Stuart Nuez Pecana Análisis Sensorial Sustancias Reactivas al Acido Tiobarbitúrico (TBARS)
Acceso en línea:	http://hdl.handle.net/20.500.12123/9444 https://www.sciencedirect.com/science/article/abs/pii/S0925521421001307 https://doi.org/10.1016/j.postharvbio.2021.111591