Advanced search
1 file | 451.09 KB

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

(2017) FOOD CONTROL. 73. p.1144-1148
Author
Organization
Keywords
Confectionery filling, Walnuts, Fungal contamination, Heat-treatment, Shelf life, OXIDATIVE STABILITY, REACTION-PRODUCTS, OIL, PHOSPHATIDYLETHANOLAMINE, TOCOPHEROL, GLUCOSE

Downloads

    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 451.09 KB

Citation

Please use this url to cite or link to this publication:

Chicago
De Clercq, Nikki, Els Van Coillie, Benjamin Horemans, Barbara Duquenne, Marjolein Vandekerckhove, Geertrui Vlaemynck, Bruno De Meulenaer, and Frank Devlieghere. 2017. “Thermal Humid Treatment of Walnuts as Potential Preventive Measure Against Fungal Contamination of Chocolate Confectionery Fillings.” Food Control 73: 1144–1148.
APA
De Clercq, Nikki, Van Coillie, E., Horemans, B., Duquenne, B., Vandekerckhove, M., Vlaemynck, G., De Meulenaer, B., et al. (2017). Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. FOOD CONTROL, 73, 1144–1148.
Vancouver
1.
De Clercq N, Van Coillie E, Horemans B, Duquenne B, Vandekerckhove M, Vlaemynck G, et al. Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. FOOD CONTROL. 2017;73:1144–8.
MLA
De Clercq, Nikki, Els Van Coillie, Benjamin Horemans, et al. “Thermal Humid Treatment of Walnuts as Potential Preventive Measure Against Fungal Contamination of Chocolate Confectionery Fillings.” FOOD CONTROL 73 (2017): 1144–1148. Print.
@article{8540238,
  author       = {De Clercq, Nikki and Van Coillie, Els and Horemans, Benjamin and Duquenne, Barbara and Vandekerckhove, Marjolein and Vlaemynck, Geertrui and De Meulenaer, Bruno and Devlieghere, Frank},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keyword      = {Confectionery filling,Walnuts,Fungal contamination,Heat-treatment,Shelf life,OXIDATIVE STABILITY,REACTION-PRODUCTS,OIL,PHOSPHATIDYLETHANOLAMINE,TOCOPHEROL,GLUCOSE},
  language     = {eng},
  pages        = {1144--1148},
  title        = {Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2016.10.031},
  volume       = {73},
  year         = {2017},
}

Altmetric
View in Altmetric
Web of Science
Times cited: