The effects of food irradiation on quality of pine nut kernels

Golge E., Ova G.

RADIATION PHYSICS AND CHEMISTRY, cilt.77, sa.3, ss.365-369, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.radphyschem.2007.06.005
  • Dergi Adı: RADIATION PHYSICS AND CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.365-369
  • Anahtar Kelimeler: pine nut kernels, gamma irradiation, quality characteristics, GAMMA-IRRADIATION, RADIATION, STORAGE, SPICES, ACID, MEAT
  • Sivas Cumhuriyet Üniversitesi Adresli: Hayır

Özet

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.