Bibliografías temáticas / Shelf life of macadamia nuts

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Literatura académica sobre el tema "Shelf life of macadamia nuts"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Shelf life of macadamia nuts"

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Gama, Tsvakai, Helen M. Wallace, Stephen J. Trueman, Kim Jones, and Shahla Hosseini-Bai. "Late-dropping macadamia nuts have reduced shelf life." Scientia Horticulturae 268 (June 2020): 109378. http://dx.doi.org/10.1016/j.scienta.2020.109378.

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Bai, S. H., S. J. Trueman, T. Gama, K. Jones, D. A. Walton, B. Randall, and H. M. Wallace. "Shelf life of macadamia kernels of different origin." Acta Horticulturae, no. 1256 (October 2019): 375–78. http://dx.doi.org/10.17660/actahortic.2019.1256.53.

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Gama, Tsvakai, Helen M. Wallace, Stephen J. Trueman, and Shahla Hosseini-Bai. "Quality and shelf life of tree nuts: A review." Scientia Horticulturae 242 (December 2018): 116–26. http://dx.doi.org/10.1016/j.scienta.2018.07.036.

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Henríquez, Loewe, Saavedra, Córdova, and Lutz. "Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile." CyTA - Journal of Food 16, no. 1 (January 1, 2018): 255–62. http://dx.doi.org/10.1080/19476337.2017.1391332.

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Pine nut (Pinus pinea L.) is a nutritious, expensive tree nut. During storage, it is exposed to a wide range of environmental deteriorative conditions. This study describes the oxidative stability of pine nuts kept in pouches made of three different packaging materials and stored at three different temperatures. The packaging materials evaluated were low-density polyethylene (LDP), high-density polyethylene (HDP), and high-barrier metallized film (MF). Temperatures evaluated were 4, 20, and 60°C. In addition, a control unpacked sample was also evaluated in identical conditions. The oxidative p
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Hayati, M., N. Arpi, and Z. F. Rozali. "The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method." IOP Conference Series: Earth and Environmental Science 951, no. 1 (January 1, 2022): 012087. http://dx.doi.org/10.1088/1755-1315/951/1/012087.

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Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytica
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Dewi, Pramesti, Dyah Rini Indriyanti, Lina Herlina, Arvidhea Safira Gunawan, and Cindyla Ega Lusiana. "POTENCY OF Areca catechu FLESH EXTRACT IN INHIBITING SOFT ROT FUNGI OF MELONS AND BANANAS." Jurnal Teknologi 84, no. 4 (May 30, 2022): 133–38. http://dx.doi.org/10.11113/jurnalteknologi.v84.17252.

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Areca fruit (Areca catechu) has traditionally been used as a tooth strengthening and whitener through the habit of “chewing,” in Indonesian culture. In Madura, the use of young areca nuts is an herbal medicine for male virility. Wider utilization has not been performed, even though betel nuts contain bioactive compounds, potentially as antimicrobials. The aim of this research was to obtain evidence for the use of watery extract of betel nuts as a natural ingredient to extend fruits’ shelf life from fungal attacks. The fungus isolated from melon fruit was Meyerozyma sp., and the isolate from ba
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De Jesus, Anna Pamela O., Mark Paul Selda Rivarez, Ranzivelle Marianne L. Roxas-Villanueva, and Marvin U. Herrera. "Assessment of Shellac and Lemongrass Oil Blend as Edible Coating to Prolong Shelf Life of Pili Nut (<i>Canarium ovatum</i>)." Key Engineering Materials 902 (October 29, 2021): 121–25. http://dx.doi.org/10.4028/www.scientific.net/kem.902.121.

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Shelf life in ground and tree nuts are often assessed based on aesthetic appearance, nut integrity, color and most importantly, taste and edibleness. Nuts with considerable level of rancidity and free fatty acids due to degradation of oils indicate expiration or decay. We prepared a shellac-lemongrass oil blend coating using food-grade ingredients and assessed its potential to extend shelf life of Pili nut (Canarium ovatum) kernels. A glossy, hard but considerably brittle coating for the pili kernels were prepared with varying numbers of layers. On average, the mass of coating added per dip is
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Sowmya, H. T., R. C. Chandni, Amar Sankar, and A. V. Raghu. "STUDY OF DIFFERENT TECHNIQUES TO REDUCE MICROBIAL LOAD IN NUTS." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (April 30, 2017): 122–34. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3313.

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Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept co
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Sánchez-Bravo, Paola, Luis Noguera-Artiaga, Vicente M. Gómez-López, Ángel A. Carbonell-Barrachina, José A. Gabaldón, and Antonio J. Pérez-López. "Impact of Non-Thermal Technologies on the Quality of Nuts: A Review." Foods 11, no. 23 (December 2, 2022): 3891. http://dx.doi.org/10.3390/foods11233891.

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bi
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Sheikhahmadi, Mahdiyeh, Mohammad A. Sahari, and Mohsen Barzegar. "Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil." Journal of Food Engineering and Technology 9, no. 1 (June 15, 2020): 38–47. http://dx.doi.org/10.32732/jfet.2020.9.1.38.

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For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoi
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Tesis sobre el tema "Shelf life of macadamia nuts"

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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp
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Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Studies on the shelf life of macadamia nuts." THESIS_FST_SFS_Chitundu_E.xml, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp
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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts : thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science (Honours) in Food Science and Nutrition /." Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.112709/index.html.

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Himstedt, Samuel Ross. "Oil content and other components as indicators of quality and shelf life of macadamia kernels (maiden and betche) /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16555.pdf.

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Machado, André Luiz Borges. "Desenvolvimento de extrato hidrossolúvel à base de castanha-do-brasil (bertholletia excelsa) e macadâmia (Macadamia integrifolia)." Universidade Federal de Goiás, 2017. http://repositorio.bc.ufg.br/tede/handle/tede/7066.

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Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-04T10:15:18Z No. of bitstreams: 2 Dissertação - André Luiz Borges Machado - 2017.pdf: 4018960 bytes, checksum: 0f752eee89eafe0cb8606742dc6901b7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-04T10:15:52Z (GMT) No. of bitstreams: 2 Dissertação - André Luiz Borges Machado - 2017.pdf: 4018960 bytes, checksum: 0f752eee89eafe0cb8606742dc6901b7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>
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Sartori, Alan Giovanini de Oliveira. "Chemical changes in Brazil nuts and co-products: characterisation and strategies of control and monitoring." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-22032018-151230/.

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Brazil nuts (Bertholletia excelsa, H.B.K.) are seeds of high nutritional value collected from South American rainforests and its productive chain is one of the most important non-timber economic activities in Brazilian amazon. The main objectives of this research were: 1) characterize the occurrence of chemical changes in Brazil nut kernels (BNK), cold-pressed Brazil nut oil (BNO) and Brazil nut flour obtained by water extraction (BNF); and 2) investigate strategies of control and monitoring these changes during storage. For this, consolidated techniques, such as spectrophotometry and chromato
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Capítulos de libros sobre el tema "Shelf life of macadamia nuts"

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E. Nesamvuni, Azwihangwisi, James Bokosi, Khathutshelo A. Tshikolomo, Ndivhudzannyi S. Mpandeli, and Cebisa Nesamvuni. "Tea Value Chains Viability in Limpopo Province of South Africa: A Cost–benefit Analysis." In Sustainable Agricultural Value Chain [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102081.

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The research was conducted to investigate the production of value-added tea as part of the resuscitation of Tshivhase-Mukumbani Tea Estate. Data were mainly obtained from records kept at the Tshivhase-Mukumbani Tea Estate, through a review of literature and interviews of the selected respondents. Evaluation of economic viability of the value-adding initiative was based on Net Present Value (NPC) and the Benefit-Cost Ratio (BCR) calculated from time-series data obtained for the period 2005–2012. The quantity of value-added tea produced varied across years, geographical locations, and seasons, with production higher for wetter seasons. The NPV was consistently negative, while the BCR was below unity throughout the study period, implying that the value-adding initiative was economically not feasible. Initiatives for achieving economic sustainability of the value addition were (1) Improve the marketing of the made tea brand Midi Tea as organic and longer shelf life. (2) Good labor contracting management practices to deal with labor disputes and unrest. (3) Good supply chain and procurement management practices to reduce the cost of production (4) Monitoring the impact of climate variability and mitigate by providing irrigation (5) Intercropping tea with a suitable winter yielding crops such as avocadoes or Macadamia.
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Actas de conferencias sobre el tema "Shelf life of macadamia nuts"

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Lu, Henna. "Using Natural Food Additives to Extend the Shelf Life of Snacks Containing Nuts and Seeds." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.344.

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Bootello, Miguel, Imro Zand, and Jeanine Werleman. "Fat structuring in confectionery applications: Evaluation of raw materials and its impact on processing and functionality." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jxmy5477.

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Lipids play a crucial role in defining functionality, processing and sensory properties of confectionery products. In applications, such as chocolates and compound coatings, the fat is the continuous phase where other ingredients (sugar, milk powders, cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and textural properties of the final product. For confectionery fillings, the type of fat used affects the sensory properties of the filling, its compatibility with the other components and the shelf life of the product. &#x0D;Formulation of most lipid-based confect
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