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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleQuality Evaluation Of Pecan Nuts [carya Illinoinensis (wangenh.) C. Koch] During Storage In Different Packaging [evaluación De La Calidad Durante El Almacenamiento De Nueces Pecán [carya Illinoinensis (wangenh.) C. Koch] Acondicionadas En Diferentes Envases]pt_BR
dc.contributor.authorOro T.pt_BR
dc.contributor.authorOgliari P.J.pt_BR
dc.contributor.authorDe Mello Castanho Amboni R.D.pt_BR
dc.contributor.authorBarrera-Arellano D.pt_BR
dc.contributor.authorBlock J.M.pt_BR
unicamp.authorBarrera-Arellano, D., Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos, UNICAMP, Campinas - SP, Brazilpt_BR
unicamp.author.externalOro, T., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt
unicamp.author.externalOgliari, P.J., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt
unicamp.author.externalDe Mello Castanho Amboni, R.D., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt
unicamp.author.externalBlock, J.M., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt
dc.description.abstractIn the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and y-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. Through sensory analysis, the shelf-life of the product was determined as 120 days, without significant differences between the two types of packaging used.en
dc.relation.ispartofGrasas y Aceitespt_BR
dc.date.issued2008pt_BR
dc.identifier.citationGrasas Y Aceites. , v. 59, n. 2, p. 132 - 138, 2008.pt_BR
dc.language.isoespt_BR
dc.description.volume59pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage132pt_BR
dc.description.lastpage138pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn173495pt_BR
dc.identifier.doi10.3989/gya.2008.v59.i2.501pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-54249114132&partnerID=40&md5=d1529023cf4b90ca89dd41e0e1ce3884pt_BR
dc.date.available2015-06-30T19:31:16Z
dc.date.available2015-11-26T14:45:12Z-
dc.date.accessioned2015-06-30T19:31:16Z
dc.date.accessioned2015-11-26T14:45:12Z-
dc.description.provenanceMade available in DSpace on 2015-06-30T19:31:16Z (GMT). No. of bitstreams: 1 2-s2.0-54249114132.pdf: 63011 bytes, checksum: e4d1081c4a6b5711bd203468b309c7d5 (MD5) Previous issue date: 2008en
dc.description.provenanceMade available in DSpace on 2015-11-26T14:45:12Z (GMT). No. of bitstreams: 1 2-s2.0-54249114132.pdf: 63011 bytes, checksum: e4d1081c4a6b5711bd203468b309c7d5 (MD5) Previous issue date: 2008en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/106584
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106584-
dc.identifier.idScopus2-s2.0-54249114132pt_BR
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