Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels.

Walton, David A; Randall, Bruce W; Le Lagadec, Marie D; Wallace, Helen M

Walton, David A; Randall, Bruce W; Le Lagadec, Marie D; Wallace, Helen M.

Affiliation

Walton DA; Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland 4558, Australia. dwalton3@usc.edu.au

J Sci Food Agric ; 93(12): 2953-8, 2013 Sep.

Article in En | MEDLINE | ID: mdl-23471577

Subject(s)

Crops, Agricultural/chemistry; Food Quality; Food Storage; Macadamia/chemistry; Nuts/chemistry; Water/analysis; Agriculture/methods; Color; Crops, Agricultural/growth & development; Food Packaging; Food Preservation; Hot Temperature/adverse effects; Macadamia/growth & development; Maillard Reaction; Nuts/growth & development; Quality Control; Queensland

Key words

brown centres; kernels; macadamia; moisture content; nuts; storage

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Food Quality / Crops, Agricultural / Macadamia / Food Storage / Nuts Country/Region as subject: Oceania Language: En Journal: J Sci Food Agric Year: 2013 Type: Article Affiliation country: Australia

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