Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10491Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mexis, S. F. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:49Z | - |
| dc.date.available | 2015-11-24T16:56:49Z | - |
| dc.identifier.issn | 0023-6438 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10491 | - |
| dc.rights | Default Licence | - |
| dc.subject | cashew nuts | en |
| dc.subject | irradiation | en |
| dc.subject | physicochemical quality | en |
| dc.subject | sensory quality | en |
| dc.subject | volatile compounds | en |
| dc.subject | food | en |
| dc.subject | quality | en |
| dc.subject | seeds | en |
| dc.subject | disinfestation | en |
| dc.subject | preservation | en |
| dc.subject | radiation | en |
| dc.subject | proteins | en |
| dc.subject | kernels | en |
| dc.subject | storage | en |
| dc.title | Effect of gamma-irradiation on the physicochemical and sensory properties of cashew nuts (Anacardium occidentale L.) | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.lwt.2009.03.023 | - |
| heal.identifier.secondary | <Go to ISI>://000268056100008 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0023643809001005/1-s2.0-S0023643809001005-main.pdf?_tid=efcf0573fda8a72822f6c189a3c7bc65&acdnat=1333031279_bc2c8a96bb4e0da290ebcff580bd38a1 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2009 | - |
| heal.abstract | The present study evaluated cashew nuts' quality as a function of gamma-irradiation dose in order to determine dose levels causing minimal undesirable changes to the product. Physicochemical (colour, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (colour, texture, odor, taste) properties of cashew nuts were determined after irradiation at doses up to 7 kGy. Results showed a five-fold increase in peroxide value (PV) and a two-fold increase in hexanal content after irradiation at a dose of 7 kGy. Of the fatty acids determined, stearic acid concentration increased while oleic acid decreased with irradiation dose. PUFA were unaffected by irradiation. Volatile compounds such as aldehydes, ketones and alcohols increased after irradiation indicating enhanced lipid oxidation. Colour parameter a* increased (p < 0.05) at doses >3 kGy while colour parameters L* and b* remained unaffected by irradiation. Sensory analysis showed that cashew nuts remained orgarroleptically acceptable at doses <3 kGy. (C) 2009 Elsevier Ltd. All rights reserved. | en |
| heal.journalName | Lwt-Food Science and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Mexis-2009-Effect of gamma-irra.pdf | 282.34 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
