A sensory evaluation of irradiated cookies made from flaxseed meal

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1157-1159

  Rodrigues, Flávio T ^a   Fanaro, Gustavo B ^a   Duarte, Renato C ^a   Koike, Amanda C ^a   Villavicencio, Anna Lucia C H ^a  

^a INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

Author keywords

Celiac disease; Flaxseed; Food irradiation; Gluten free bakery food

Indexed keywords

CELIAC DISEASE; CONSUMER ACCEPTANCE; CONSUMER DEMANDS; DIETARY PROTEINS; ENVIRONMENTAL-FRIENDLY; FLAXSEED; FOOD IRRADIATION; GLUTEN-FREE; IMMUNE RESPONSE; NEW PRODUCT; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY PROPERTIES; SENSORY QUALITIES; SHELF LIFE;

FLAX; IONIZING RADIATION; NUTRITION; OILSEEDS;

BAKERIES;

GIADIN; GLUTEN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; BARLEY; CELIAC DISEASE; CONTROLLED STUDY; COOKIES; DISINFECTION; FOOD; FOOD ANALYSIS; FOOD IRRADIATION; FOOD PROCESSING; FOOD QUALITY; GLUTEN FREE DIET; HUMAN; IMMUNE RESPONSE; LINSEED; PROTEIN INTAKE; RADIATION STERILIZATION; RYE; SENSORY EVALUATION; WHEAT;

EID: 84861928660     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2012.02.001     Document Type: Article

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