کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1892422 | 1043970 | 2006 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of irradiation and storage on the antioxidative activity of cashew nuts
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
تشعشع
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چکیده انگلیسی
Food irradiation, a cold process employed for preservation of food has been studied extensively for its beneficial and undesirable effects on food constituents. Since nuts have been shown to contain several antioxidants, and ionizing irradiation is known to result in the formation of free radicals, investigation on the antioxidative potential of cashew nuts after irradiation and subsequent storage was undertaken by assessing their ability to inhibit lipid peroxidation using the 1,3-diethyl-2-thiobarbituric acid (DETBA) assay. Irradiation at 0.25–1.00 kGy and subsequent storage was found to considerably reduce antioxidative activity in the cashew nuts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 75, Issue 2, February 2006, Pages 297–300
Journal: Radiation Physics and Chemistry - Volume 75, Issue 2, February 2006, Pages 297–300
نویسندگان
M.G. Sajilata, R.S. Singhal,