The effects of food irradiation on quality of pine nut kernels

被引：52

作者：

Golge, Evren ^{[1
]}

Ova, Guelden ^{[1
]}

机构：

[1] Ege Univ, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

RADIATION PHYSICS AND CHEMISTRY | 2008年 / 77卷 / 03期

关键词：

pine nut kernels; gamma irradiation; quality characteristics;

D O I：

10.1016/j.radphyschem.2007.06.005

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Pine nuts (Pinus pinae) undergo gamma irradiation process with the doses 0.5, 1.0, 3.0, and 5.0 kGy. The changes in chemical, physical and sensory attributes were observed in the following 3 months of storage period. The data obtained from the experiments showed the peroxide values of the pine nut kernels increased proportionally to the dose. On contrary, irradiation process has no effect on the physical quality such as texture and color, fatty acid composition and sensory attributes. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：365 / 369

页数：5

共 31 条

[1] Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage [J].