Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts

International Journal of Molecular Sciences

Volumn 13, Issue 3, 2012, Pages 2827-2845

  de Camargo, Adriano Costa ^a   de Souza Vieira, Thais Maria Ferreira ^a   Regitano D'Arce, Marisa Aparecida Bismara ^a   de Alencar, Severino Matias ^a   Calori Domingues, Maria Antonia ^a   Canniatti Brazaca, Solange Guidolin ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Gamma radiation; Lipid oxidation; Storage; Tocopherol contents

Indexed keywords

ALPHA TOCOPHEROL; ARACHIS OIL; BETA TOCOPHEROL; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; TOCOPHEROL DERIVATIVE; FATTY ACID; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; BLANCHED PEANUT; CONTROLLED STUDY; DOSE RESPONSE; FOOD STORAGE; GAMMA RADIATION; IN SHELL PEANUT; LIPID COMPOSITION; LIPID OXIDATION; NUTRIENT CONTENT; PEANUT; PEELED PEANUT; PROCESS MONITORING; RADIATION DOSE; RADIATION RESPONSE; ROOM TEMPERATURE; STORAGE TEMPERATURE; CHEMISTRY; OXIDATION REDUCTION REACTION; RADIATION ABSORPTION; TIME; ULTRAVIOLET RADIATION;

ARACHIS HYPOGAEA;

ABSORPTION, RADIATION; ARACHIS HYPOGAEA; FATTY ACIDS; GAMMA RAYS; OXIDATION-REDUCTION; PLANT OILS; TIME FACTORS; TOCOPHEROLS; ULTRAVIOLET RAYS;

EID: 84858953610     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13032827     Document Type: Article

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