کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10732081 | 1043535 | 2011 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
تشعشع
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7Â kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated immediately after irradiation. The data obtained from the experiments indicated that gamma irradiation did not cause any significant change in the oil content of nuts. In contrast, free fatty acid and peroxide value of the nuts increased proportionally to the dose (p<0.05). Among the fatty acids determined, the concentration of total saturated fatty acids increased while total monounsaturated and total polyunsaturated fatty acids decreased with the irradiation dose (p<0.05 and <0.01).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 80, Issue 4, April 2011, Pages 578-581
Journal: Radiation Physics and Chemistry - Volume 80, Issue 4, April 2011, Pages 578-581
نویسندگان
Umit Gecgel, Tuncay Gumus, Murat Tasan, Orhan Daglioglu, Muhammet Arici,