دورية أكاديمية
Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
| العنوان: | Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes |
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| المؤلفون: | Mahfouz Al-BACHIR, Yasser OTHMAN |
| المصدر: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 1, Pp 81-94 (2017) |
| بيانات النشر: | Galati University Press, 2017. |
| سنة النشر: | 2017 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | olive oil, Kaissy cultivar, chemical properties, physical properties, Food processing and manufacture, TP368-456 |
| الوصف: | The effects of 0,2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-1 oil, iodine value ranged from 81.73 to 91.25 g I2 100 g-1 oil, saponification value ranged from 185.93 to 197.71 mg KOH g-1 oil, thiobarbituric acid (TBA) value ranged from 0.028 to 0.057 mg MDA kg-1 oil, refractive index ranged 1.4642 to 1.4691 nD at 25oC, viscosity ranged from 126.33 to 162.00 mPa. s, and total phenolic ranged from 42.73 to 339.52 mg gallic acid kg-1 oil. The effect of gamma irradiation on the quality properties of olive oil was minimized. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1843-5157 2068-259X |
| Relation: | http://www.ann.ugal.ro/tpa/Anale%202017/07_Al%20Bachir.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X |
| URL الوصول: | https://doaj.org/article/f22cbb74773d4785a0ab27c42c7456dd |
| رقم الأكسشن: | edsdoj.f22cbb74773d4785a0ab27c42c7456dd |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 18435157 2068259X |
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