Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment

Food Chemistry

Volumn 145, Issue , 2014, Pages 312-318

  Shahbaz, Hafiz Muhammad ^a   Ahn, Jae Jun ^a   Akram, Kashif ^a,b   Kim, Hyo Young ^a   Park, Eun Joo ^a   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Antioxidative capacity; Chemical properties; Gamma irradiation; Pomegranates; Quarantine disinfestation treatment; Sensory profile

Indexed keywords

ANTIOXIDATIVE CAPACITY; GAMMA IRRADIATION; POMEGRANATES; QUARANTINE DISINFESTATION TREATMENT; SENSORY PROFILES;

ANTHOCYANINS; CHEMICAL PROPERTIES; IRRADIATION; SENSORY PERCEPTION;

FRUITS;

ANTHOCYANIN; POLYPHENOL; CARBOHYDRATE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CONSUMER; CONTROLLED STUDY; FRUIT; GAMMA IRRADIATION; GAMMA RADIATION; INFECTION CONTROL; MARKETING; NONHUMAN; PH; POMEGRANATE; QUALITATIVE ANALYSIS; SENSORY ANALYSIS; SENSORY EVALUATION; SOLID; BEVERAGE; CHEMISTRY; FOOD IRRADIATION; HUMAN; LYTHRACEAE; ODOR;

LYTHRACEAE;

ANTHOCYANINS; BEVERAGES; CARBOHYDRATES; FOOD IRRADIATION; FRUIT; GAMMA RAYS; HUMANS; ODORS; PHENOLS; PUNICACEAE; QUARANTINE;

EID: 84883613435     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.052     Document Type: Article

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