Combined effect of gamma irradiation and hot water dipping on the selected nutrients and shelf life of peach

Journal of Radioanalytical and Nuclear Chemistry

Volumn 298, Issue 3, 2013, Pages 1665-1672

  Zaman, Akbar ^a   Ihsanullah, Ihsan ^b   Shah, Anwarulhaq Ali ^a   Khattak, Tariq Nawaz ^b   Gul, Saeed ^b   Muhammadzai, Imdad Ullah ^a  

^a UNIVERSITY OF PESHAWAR   (Pakistan)

^b NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

Gamma irradiation; Hot water dipping; Nutrients; Peach; Shelf life

Indexed keywords

ASCORBIC ACID; HOT WATER;

ARTICLE; ASH; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; COLOR; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FOOD QUALITY; FOOD STORAGE; GAMMA IRRADIATION; MOISTURE; NONHUMAN; NUTRIENT; PAKISTAN; PEACH; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; RADIATION DOSE; SHAPE; SHELF LIFE; SIZE; TEMPERATURE; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLID; WEIGHT REDUCTION;

EID: 84890313489     PISSN: 02365731     EISSN: 15882780     Source Type: Journal    
DOI: 10.1007/s10967-013-2656-y     Document Type: Article

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