Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 87-92

  Mexis, S F ^a   Badeka, A V ^a   Chouliara, E ^a   Riganakos, K A ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Almonds; Irradiation; Physicochemical quality; Sensory quality

Indexed keywords

ACIDS; ALDEHYDES; COLOR; FATTY ACIDS; IRRADIATION; KETONES; OPTICAL PROPERTIES; ORGANIC COMPOUNDS; OXIDATION; RADIATION; VOLATILE ORGANIC COMPOUNDS;

ALMONDS; COLOR PARAMETERS; DOSE LEVELS; FATTY ACID COMPOSITIONS; HEXANAL; IRRADIATION DOSES; LIPID OXIDATIONS; MONOUNSATURATED FATTY ACIDS; PEROXIDE VALUES; PHYSICOCHEMICAL QUALITY; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SENSORY ANALYSES; SENSORY PROPERTIES; SENSORY QUALITY; VOLATILE COMPOUNDS;

QUALITY CONTROL;

ASPERGILLUS; HEXAPODA; PRUNUS DULCIS;

EID: 57749093324     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.09.001     Document Type: Article

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