Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
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, T., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt, P.J., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt Mello Castanho Amboni, R.D., Centro de Ciências Agrárias, Departamento de Ciencia de Alimentos, UFSC, Florianópolis - SC, Brazilpt, 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.identifier.citationGrasas Y Aceites. , v. 59, n. 2, p. 132 - 138, 2008.pt_BR
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.description.referenceAlves, M.A.O., Arruda, C.S.A., Ogliari, P.J., Meinert, E.M., Teixeira, E., Barrera-Arellano, D., Block, J.M., Efecto de la adición del absorbedor UV (Tinuvin 234) sobre la calidad del aceite de soja en envases de polietileno tereftalato (PET). (2005) Grasas y Aceites, 53 (4), pp. 245-253pt_BR
dc.description.referenceAssociation of Official Analytical Chemists (2005) Official methods of analysis of the AOAC, , AOAC, 18th Ed. AOAC, Arlington, VApt_BR
dc.description.referenceOfficial Methods and Recommended Practices of the American Oil Chemist's Society (2003) AOCS Press, Champaign (II), , AOCS, 15th Edpt_BR
dc.description.referenceAmerican Public Health Association (2001) Compendium of Methods for the Microbiological Examination of Foods, , APHA, 4th Ed, APHA. Washington, D.Cpt_BR
dc.description.referenceBrasil. Ministério da Agricultura, Pecuária e Abastecimento. 2007, ,, 12/01/2007pt_BR
dc.description.referenceBrasil - Agência Nacional de Vigilância Sanitária - Ministério da Saúde. 2001. Resolução RDC n° 12, de 02 de Janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da União, BrasíliaBuera, M.P., Lozano, R.D., Petriella, C., Definition of colour in the nonenzymatic browning process (1985) Die Farbe, 32-33, pp. 316-326pt_BR
dc.description.referenceChun, J., Lee, J., Eitenmiller, R.R., Vitamine E and stability during storage of raw and dry roasted peanuts packaged under air and vacuum (2005) Journal of Food Science, 70 (4), pp. 292-297pt_BR
dc.description.referenceChun, J., Lee, J., Eitenmiller, R., Effects of variety and crop year on tocopherols in pecan (2002) Journal of Food Science, 67, pp. 1356-1359pt_BR
dc.description.referenceCrews, C., Hough, P., Godward, P., Brereton, P., Lees, M., Guiet, S., Winkelmann, W., Study of the main constituents of some authentic walnut oils (2005) Journal of Agricultural and Food Chemistry, 53, pp. 4853-4860pt_BR
dc.description.referenceDe Marchi, R., Monteiro, M., Cardello, H.M.B., Avaliação da vida-de-prateleira de um isotônico natural de maracujá (Passiflora edulis Sims. f. flavicarpa Deg.). (2003) Brazilian Journal of Food Technology, 6 (2), pp. 292-300pt_BR
dc.description.referenceErickson, M.C., Santerre, C.R., Malingre, M.E., Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements (1994) Journal of Food Science, 59 (6), pp. 1234-1239pt_BR
dc.description.referenceFirestone, D., (1999) Physical and Chemical Characteristics of Oils, Fats and Waxes, , AOCS Press, Washington, DCpt_BR
dc.description.referenceJrWR, F., Sente, S.D., Lyon, B.G., Dupuy, H.P., Correlation of objective and subjective measurements of pecan kernel quality (1980) Journal of Food Science, 45, pp. 1376-1379pt_BR
dc.description.referenceGamli OF, Hayoglu 1.2007. The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering 78 (2) 443-448García-Pascual, R., Mateos, M., Carbonell, V., Salazar, D.M., Influence of storage conditions on the quality of shelled and roasted almonds (2003) Biosystens Engineering, 84 (2), pp. 201-209pt_BR
dc.description.referenceKolakowska, A., Lipid Oxidation in Food Systems en Sikorski ZE (2003) Chemical and Functional Properties of Food Lipids, pp. 133-165. , Kolakowska A, Eds, CRC Press, London, UKpt_BR
dc.description.referenceKornsteiner, M., Wagner, K.H., Elmadfa, I., Tocopherols and total phenolics in 10 different nut types (2006) Food Chenistry, 98, pp. 381-387pt_BR
dc.description.referenceMaskan, M., Karatas, S., Storage stability of wholesplit pistachio nuts (Pistachia vera L.) at various conditions (1999) Food Chemistry, 66, pp. 227-233pt_BR
dc.description.referenceMeilgaard, M., Civille, G.V., Carr, B.T., Affective Tests: Consumer Test and In-House Panel Acceptance Tests en (1999) Sensory Evaluation Techniques, pp. 231-263. , 3rd Ed, CRC Press, Londonpt_BR
dc.description.referenceMunõz, A.M., Civille, V.G., Carr, B.T., (1992) Sensory evaluation in quality control, , Van Mostrand, Reinhold USApt_BR
dc.description.referenceOrtiz, E.R.N., (2000) Propriedades nutritivas e nutracêuticas das nozes, , Monografia, Especialização em Tecnologia de Alimentos, Universidade de Santa Cruz do Sul, RG, Brasil. 49 ppt_BR
dc.description.referenceShahidi F. Miraliakbari H. 2005. Tree Nut Oils en Shahidi F. (Ed). Bailey's Industrial Oil and Fat Products 3, 6th Ed. John Wiley & Sons, Inc. Hoboken, NJSinganusong, R., Mason, R.L., D'arcy, B.R.D., Compositional changes of Australia-grown western schley pecans [Carya illinoinensis (Wangenh.) K. Koch] during maturation (2003) Journal of Agricultural and Food Chemistry, 51, pp. 406-412pt_BR
dc.description.referenceUnited States Department of Agriculture - USDA. National Nutrient Database for Standard Reference, Release 19 (2006), foodcomp/ search, 21/04/2007Valenzuela, A.B., Nieto, S.K., Los antioxidantes: Protectores de la calidad en la industria alimentaria (2001) Libro 10° Aniversario. Recopilación de Artículos Técnicos de 1990-2000. ASAGA- Asociación Argentina de Grasas y Aceites, 1-41, pp. 85-94pt_BR
dc.description.referenceVenkatachalam, M., Chemical composition of select pecan [Carya illinoinensis (Wangenh.) K (2004) Koch] varieties and antigenic stability of pecan proteins, , Dissertation, College of Human Sciences, The Florida State Universitypt_BR
dc.description.referenceVillarreal-Lozoya, J.E., Lombardini, L., Zevallos, L.C., Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars (2007) Food Chemistry, 102 (4), pp. 1241-1249pt_BR
dc.description.referenceWakeling, L.T., Mason, R.L., D'arcy, B.R., Caffin, N.A., Composition of pecan cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) C. Koch] grown in Australia (2001) Journal of Agricultural and Food Science, 49, pp. 1277-1281pt_BR
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
2-s2.0-54249114132.pdf61.53 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.