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

Nikki De Clercq, Els Van Coillie, Benjamin Horemans, Barbara Duquenne, Marjolein Vandekerckhove, Geertrui Vlaemynck, Bruno De Meulenaer UGent and Frank Devlieghere UGent (2017) FOOD CONTROL. 73. p.1144-1148
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Confectionery filling, Walnuts, Fungal contamination, Heat-treatment, Shelf life, OXIDATIVE STABILITY, REACTION-PRODUCTS, OIL, PHOSPHATIDYLETHANOLAMINE, TOCOPHEROL, GLUCOSE
journal title
FOOD CONTROL
Food Control
volume
73
pages
1144 - 1148
Web of Science type
Article
Web of Science id
000405537400047
ISSN
0956-7135
1873-7129
DOI
10.1016/j.foodcont.2016.10.031
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8540238
handle
http://hdl.handle.net/1854/LU-8540238
date created
2017-12-05 07:34:43
date last changed
2018-01-16 11:04:21
@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},
}

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.