Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment
- Author
- HAFIZ MUHAMMAD SHAHBAZ1 ; AHN, Jae-Jun1 ; AKRAM, Kashif1 2 ; KIM, Hyo-Young1 ; PARK, Eun-Joo1 ; KWON, Joong-Ho1
[1] School of Food Science & Biotechnology, Kyungpook National University, Daegu 702-701, Korea, Republic of
[2] Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan - Source
Food chemistry. 2014, Vol 145, pp 312-318, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidative capacity Chemical properties Gamma-irradiation Pomegranates Quarantine disinfestation treatment Sensory profile
- Keyword (fr)
- Antioxydant Composé chimique Fruit Irradiation gamma Propriété chimique Qualité Radiothérapie Rayonnement gamma Traitement Origine végétale
- Keyword (en)
- Antioxidant Chemical compound Fruit Gamma irradiation Chemical properties Quality Radiotherapy Gamma radiation Treatment Plant origin
- Keyword (es)
- Antioxidante Compuesto químico Fruto Irradiación gama Propiedad química Calidad Radioterapia Radiación gama Tratamiento Origen vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A08 Tissues, organs and organisms biophysics / 002A08F Biological effects of radiation / 002A08F02 Ionizing radiations
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Biophysics of tissues, organs and organisms Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28409816
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.08.052 
https://dx.doi.org/10.1016/j.foodchem.2013.08.052
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