Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis

Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks’ storage. Results...

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Detalles Bibliográficos
Autores principales: Habibi Najafi, Mohammad B., Leufven, Anders, Edalatian Dovom, Mohammad Reza, Sedaghat, Naser, Pourfarzad, Amir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694418/
https://www.ncbi.nlm.nih.gov/pubmed/31428355
http://dx.doi.org/10.1002/fsn3.1124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694418/
https://www.ncbi.nlm.nih.gov/pubmed/31428355
http://dx.doi.org/10.1002/fsn3.1124

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