The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91977" target="_blank" >RIV/60460709:41210/22:91977 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/11/2/221" target="_blank" >https://www.mdpi.com/2304-8158/11/2/221</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods11020221" target="_blank" >10.3390/foods11020221</a>
Alternative languages
Result language
angličtina
Original language name
The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds
Original language description
Microwave (MW) irradiation is a non-destructive method that can be applied as an alternative method to inhibit the growth of microorganisms. The present study evaluated the effect of MW irradiation on the occurrence of moulds in nuts and almonds. Samples of unshelled natural almonds, pistachios, and in-shell peanuts were treated with different doses of MW irradiation. The effect of MW irradiation on mould counts was evaluated by cultivating immediately after irradiation and after 3 and 6 months of storage. The most represented genera in all analysed samples were Aspergillus, Penicillium, and a small amount of Cladosporium. Mould numbers significantly decreased after MW treatment. The treatments with MW irradiations at 3000 and 4000 W significantly reduced the mould colony counts, and their effect persisted during storage, irradiation at 2400 W was partially effective. The strongest effect of MW irradiation was observed in in-shell peanuts. MW irradiation seems to be a promising method for maintaining
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
11
Issue of the periodical within the volume
2
Country of publishing house
CH - SWITZERLAND
Number of pages
8
Pages from-to
1-8
UT code for WoS article
000747278200001
EID of the result in the Scopus database
2-s2.0-85123199163