1 Ocak 2019 Dergi makalesi Açık Erişim

Onal-Ulusoy, Baran; Sen, Yasin; Mutlu, Mehmet

Citation Style Language JSON

{
  "DOI": "10.1016/j.lwt.2019.108549", 
  "abstract": "In this study, physicochemical parameters of hazelnuts after atmospheric-pressure (AP:air, 3000 L/h, 655 W, 25 kHz, 1.7 min) and low-pressure (LP:air, 25 Pa, 100 W, 13.56 MHz, 30 min) cold plasmas, and gamma irradiation (GMI:10 kGy, 10 min) treatments, and untreated and treated hazelnuts after accelerated storage for 30 days(60 degrees C) were investigated. All treatments significantly reduced moisture (26-47%), a(w) (16-48%), oil (13-15%), soluble phenolic content (SPC; 26-36%) and total tocopherols (TT; 8-38%) compared to untreated hazelnut (Control-1) while no significant changes determined between treatments and Control-1 in terms of L*a*b*, protein, total sugars (TS) and total phenolic compounds. However, TS of all treatments after storage were significantly increased (3.2-33%) while aw (7-27%) and TT (13-31%) of all treatments were significantly decreased compared to both Control-2 and before storage (p < 0.05). Among treatments, cold plasmas showed great potential for conservation of most tested parameters.", 
  "author": [
    {
      "family": "Onal-Ulusoy", 
      "given": " Baran"
    }, 
    {
      "family": "Sen", 
      "given": " Yasin"
    }, 
    {
      "family": "Mutlu", 
      "given": " Mehmet"
    }
  ], 
  "container_title": "LWT-FOOD SCIENCE AND TECHNOLOGY", 
  "id": "75239", 
  "issued": {
    "date-parts": [
      [
        2019, 
        1, 
        1
      ]
    ]
  }, 
  "title": "Quality changes of hazelnut kernels subjected to different cold plasmas and gamma irradiation treatments", 
  "type": "article-journal", 
  "volume": "116"
}