Evaluation of Shelf Life of Walnut Kernels Treated by Antioxidants and Different Packaging under Two Temperatures
In this study, the effects of coatings made of chitosan (Chi) incorporating thyme essential oil (TEO) on lipid oxidation and changing color indexes of walnut kernels were investigated. Chi: pure, in accompany with TEO at concentrations of 500 and 1000 microliter per liter, in an aqueous coating solu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2019-12-01
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| Series: | Journal of Nuts |
| Subjects: | |
| Online Access: | http://ijnrs.damghaniau.ac.ir/article_670199_0f51d1f66643fe2c9fd23ca84f802753.pdf |