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https://olympias.lib.uoi.gr/jspui/handle/123456789/10492Full 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 | 0969-806X | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10492 | - |
| dc.rights | Default Licence | - |
| dc.subject | hazelnut | en |
| dc.subject | irradiation | en |
| dc.subject | physicochemical quality | en |
| dc.subject | sensory quality | en |
| dc.subject | chemical-composition | en |
| dc.subject | oxidative stability | en |
| dc.subject | fatty-acids | en |
| dc.subject | walnuts | en |
| dc.subject | oils | en |
| dc.subject | nut | en |
| dc.subject | peanuts | en |
| dc.subject | almonds | en |
| dc.subject | seeds | en |
| dc.title | Effect of gamma-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.) | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.radphyschem.2009.03.008 | - |
| heal.identifier.secondary | <Go to ISI>://000266842000007 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0969806X09000553/1-s2.0-S0969806X09000553-main.pdf?_tid=ee5c0990c078ce2b2ef6ca0c50f1e54d&acdnat=1333031286_ed75992de9478d196cd6655172d59b52 | - |
| 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 the quality of hazelnuts as a function of irradiation dose to determine dose levels causing minimal undesirable changes to hazelnuts. Physicochemical (color, peroxide value (PV), hexanal content, fatty acid composition and volatile compounds) and sensory (color, texture, odor and taste) properties were determined. Results showed a twenty fold increase in peroxide value and twenty-eight fold increase in hexanal content after irradiation at a dose of 7 kGy. An increase was also observed in saturated fatty acids (10%-23%) with a parallel decrease in unsaturated fatty acids (90-77%). Volatile compounds such as ketones, alkanes, alcohols, aldehydes, furans, aromatic hydrocarbons, bicyclic monoterpenes and acids were produced mostly comprising secondary oxidation products of hazelnut lipids after irradiation. Color parameter b* increased (p<0.05) after irradiation at a dose of >= 5 kGy, while color parameters L* and a* remained unchanged by irradiation. Sensory evaluation showed that texture and color were not affected by irradiation. Taste, the most sensitive sensory attribute showed that hazelnuts retain acceptable sensory quality when irradiated up to a dose of 1.5 kGy. (C) 2009 Elsevier Ltd. All rights reserved. | en |
| heal.journalName | Radiation Physics and Chemistry | 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 | 201.32 kB | Adobe PDF | View/Open Request a copy |
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