Effect of Pulsed Light on Quality of Shelled Walnuts
Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on so...
Main Authors: | Vicente Manuel Gómez-López, Luis Noguera-Artiaga, Fernando Figueroa-Morales, Francisco Girón, Ángel Antonio Carbonell-Barrachina, José Antonio Gabaldón, Antonio Jose Pérez-López |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/9/1186 |
Similar Items
-
Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds
by: Josephine Ampofo, et al.
Published: (2022-10-01) -
Effect of Thawing Methods on Thawing Quality of the Frozen Stripped-Walnut Kernel
by: Xing LI, et al.
Published: (2023-10-01) -
Prediction of Walnut Deterioration Using Kernel Oxidative Stability
by: Filipa Simoes Grilo, et al.
Published: (2020-09-01) -
Evaluation of Pulsed Light to Inactivate <i>Brettanomyces bruxellensis</i> in White Wine and Assessment of Its Effects on Color and Aromatic Profile
by: Antonio J. Pérez-López, et al.
Published: (2020-12-01) -
Removing English Walnut (Juglans Regia) Ready-to-Use Shelled Walnuts Consumption Barriers
by: Carlos H. Crisosto, et al.
Published: (2023-08-01)