1 Ocak 2019 Dergi makalesi Açık Erişim

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

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    "creators": [
      {
        "affiliation": "Cankiri Karatekin Univ, Fac Engn, Dept Food Engn, Cankiri, Turkey", 
        "name": "Onal-Ulusoy, Baran"
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      {
        "affiliation": "Atilim Univ, Sch Business, Tourism & Hotel Management Dept, Ankara, Turkey", 
        "name": "Sen, Yasin"
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      {
        "affiliation": "TOBB Univ Econ & Technol, Fac Engn, Dept Biomed Engn, Ankara, Turkey", 
        "name": "Mutlu, Mehmet"
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    "description": "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.", 
    "doi": "10.1016/j.lwt.2019.108549", 
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    "journal": {
      "title": "LWT-FOOD SCIENCE AND TECHNOLOGY", 
      "volume": "116"
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      "id": "cc-by"
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    "publication_date": "2019-01-01", 
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    "title": "Quality changes of hazelnut kernels subjected to different cold plasmas and gamma irradiation treatments"
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