Abstract:Air-dried chestnut is a traditional snack in northern China, but no standardized quality control methods or commercial products are available. The browning of air-dried chestnut kernels was inhibited by the combined use of 1.5% EDTA-2Na, 1% pullulan, and 1% L-cysteine. The air-dried chestnut kernels were packed in three different bags (PB1, polyethylene (PE); PB2, polyamide resin (PA)/PE; and PB3, polyethylene terephthalate/PA/aluminum foil/PE), and stored at 4 C, 25 C, and 35 C, respectively. With increased s… Show more
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