The influence of packaging system on stability during storage of raw dried pistachio nuts was studied.
The pistachio nuts were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions
(atmosphere, vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was
used for evaluation the storage of pistachio at 20, 35 and 50 °C. Samples were analyzed at 4, 8, 12
weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized
products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under
all conditions was significant (p
Sedaghat, N. & Habibi Najafi, M. B. (2007). Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions. (e26435). Iranian Food Science and Technology Research Journal, 3(2), e26435 https://doi.org/10.22067/ifstrj.v3i2.1778
MLA
Sedaghat, N., & Habibi Najafi, M. B. "Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions" .e26435 , Iranian Food Science and Technology Research Journal, 3, 2, 2007, e26435. doi: 10.22067/ifstrj.v3i2.1778
HARVARD
Sedaghat, N., & Habibi Najafi, M. B. (2007). 'Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions', Iranian Food Science and Technology Research Journal, 3(2), e26435. doi: 10.22067/ifstrj.v3i2.1778
CHICAGO
Sedaghat, N. & Habibi Najafi, M. B., "Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions." Iranian Food Science and Technology Research Journal, 3 2 (2007): e26435, doi: 10.22067/ifstrj.v3i2.1778
VANCOUVER
Sedaghat N., Habibi Najafi M. B. Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions. Iranian Food Science and Technology Research Journal. 2007;3(2):e26435 (In Persian). doi: 10.22067/ifstrj.v3i2.1778
