The effects of food irradiation on quality of pine nut kernels

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dc.contributor.authorGolge, Evren
dc.contributor.authorOva, Guelden
dc.date.accessioned2019-10-27T19:55:14Z
dc.date.available2019-10-27T19:55:14Z
dc.date.issued2008
dc.departmentEge Üniversitesien_US
dc.description.abstractPine 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.en_US
dc.identifier.doi10.1016/j.radphyschem.2007.06.005
dc.identifier.endpage369en_US
dc.identifier.issn0969-806X
dc.identifier.issn0969-806Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage365en_US
dc.identifier.urihttps://doi.org/10.1016/j.radphyschem.2007.06.005
dc.identifier.urihttps://hdl.handle.net/11454/40651
dc.identifier.volume77en_US
dc.identifier.wosWOS:000253781400015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofRadiation Physics and Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectpine nut kernelsen_US
dc.subjectgamma irradiationen_US
dc.subjectquality characteristicsen_US
dc.titleThe effects of food irradiation on quality of pine nut kernelsen_US
dc.typeArticleen_US

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