Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)

Radiation Physics and Chemistry

Volumn 78, Issue 6, 2009, Pages 407-413

  Mexis, S F ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Hazelnut; Irradiation; Physicochemical quality; Sensory quality

Indexed keywords

COLOR PARAMETERS; DOSE LEVELS; FATTY ACID COMPOSITIONS; HAZELNUT; HEXANAL; IRRADIATION DOSE; MONOTERPENES; PEROXIDE VALUES; PHYSICOCHEMICAL QUALITY; SATURATED FATTY ACIDS; SECONDARY OXIDATION PRODUCTS; SENSORY ATTRIBUTES; SENSORY EVALUATIONS; SENSORY PROPERTIES; SENSORY QUALITY; UNSATURATED FATTY ACIDS; VOLATILE COMPOUNDS;

ACIDS; ALDEHYDES; AROMATIC HYDROCARBONS; COLOR; FATTY ACIDS; IRRADIATION; KETONES; OXIDATION; PARAFFINS; RADIATION; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

ALCOHOL; ALDEHYDE; ALKANE; AROMATIC HYDROCARBON; FATTY ACID; FURAN; HEXANAL; KETONE; PEROXIDE; TERPENE; VOLATILE AGENT;

ARTICLE; COLOR; GAMMA IRRADIATION; HAZELNUT; LIPID COMPOSITION; NONHUMAN; ODOR; PHYSICAL CHEMISTRY; RADIATION DOSE; SENSORY ANALYSIS; SURFACE PROPERTY; TASTE;

EID: 67349235000     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2009.03.008     Document Type: Article

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