Objective
Document the effect of chemical bleaching by hydrogen peroxide and/or sodium hydroxide on the changes in pistachio kernel quality, nutritional value, and aflatoxin contamination to provide a more complete picture as to the effect bleaching treatments have on pistachios beyond cosmetic whitening.
Investigators
Campbell, Bruce
Institution
USDA - Agricultural Research Service
Start date
2010
End date
2011
Funding Source
Project number
5325-42000-037-03T
Accession number
419083
Categories
Commodities