Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios

Radiation Physics and Chemistry

Volumn 80, Issue 4, 2011, Pages 578-581

  Gecgel, Umit ^a   Gumus, Tuncay ^a   Tasan, Murat ^a   Daglioglu, Orhan ^a   Arici, Muhammet ^a  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Fatty acid composition; Gamma irradiation; Nuts; Oxidative stability

Indexed keywords

DETERMINATION OF FATTY ACID; FATTY ACID COMPOSITION; FREE FATTY ACID; GAMMA IRRADIATION; IRRADIATION DOSE; NUTS; OIL CONTENTS; OXIDATIVE STABILITY; PEROXIDE VALUE; PISTACHIO NUT; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACID;

GAMMA RAYS; IRRADIATION; OXIDATION; OXIDATION RESISTANCE; RADIATION;

FATTY ACIDS;

FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID;

ALMOND; ARTICLE; CONTROLLED STUDY; FATTY ACID ANALYSIS; FOOD ANALYSIS; GAMMA RADIATION; HAZELNUT; LIPID COMPOSITION; LIPID PEROXIDATION; NONHUMAN; PISTACHIO; RADIATION DOSE; RADIATION RESPONSE; WALNUT;

EID: 79251623815     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2010.12.004     Document Type: Article

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