Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour

详细信息    查看全文

• 作者：Vivian Cristina Ito^a ; ^{vivianito@gmail.com} ; Acá ; cio Antonio Ferreira Zielinski^a ; ^{aczielinski@gmail.com} ; Suelen Avila^b ; ^{suelenavila@gmail.com} ; Marta Spoto^c ; ^{martaspoto@usp.br} ; Alessandro Nogueira^a ; ^{alessandronog@yahoo.com.br} ; Egon Schnitzler^a ; ^{egons@uepg.br} ; Luiz Gustavo Lacerda^a ; ^{lglacerda@uepg.br}
• 关键词：Gamma radiation ; Apple pomace ; Dietary fibre ; Stability ; Hierarchical cluster analysis
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：105-113
• 全文大小：1940 K
• 卷排序：78

文摘

HCA showed that the results were not influenced by radiation during storage. Some physicochemical properties showed significant changes after irradiation. Calcium levels were higher in the irradiated samples. 2 kGy there was no contamination of yeasts and moulds during storage.