Quality Changes of Hazelnut Kernels Subjected To Different Cold Plasmas and Gamma Irradiation Treatments

dc.authorid ONAL-ULUSOY, BARAN/0000-0003-3845-2515
dc.authorscopusid 11139997900
dc.authorscopusid 33867790200
dc.authorscopusid 7003693899
dc.contributor.author Onal-Ulusoy, Baran
dc.contributor.author Sen, Yasin
dc.contributor.author Mutlu, Mehmet
dc.date.accessioned 2024-07-05T15:41:38Z
dc.date.available 2024-07-05T15:41:38Z
dc.date.issued 2019
dc.department Atılım University en_US
dc.department-temp [Onal-Ulusoy, Baran] Cankiri Karatekin Univ, Fac Engn, Dept Food Engn, Cankiri, Turkey; [Sen, Yasin] Atilim Univ, Sch Business, Tourism & Hotel Management Dept, Ankara, Turkey; [Mutlu, Mehmet] TOBB Univ Econ & Technol, Fac Engn, Dept Biomed Engn, Ankara, Turkey en_US
dc.description ONAL-ULUSOY, BARAN/0000-0003-3845-2515 en_US
dc.description.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. en_US
dc.description.sponsorship Turkish Scientific and Technological Research Council (TUBITAK) [TOVAG 1110570]; COST action [MP1101] en_US
dc.description.sponsorship This project was supported by the Turkish Scientific and Technological Research Council (TUBITAK) (project number: TOVAG 1110570) and COST action of MP1101. en_US
dc.identifier.citationcount 11
dc.identifier.doi 10.1016/j.lwt.2019.108549
dc.identifier.issn 0023-6438
dc.identifier.issn 1096-1127
dc.identifier.scopus 2-s2.0-85071879278
dc.identifier.uri https://doi.org/10.1016/j.lwt.2019.108549
dc.identifier.uri https://hdl.handle.net/20.500.14411/3465
dc.identifier.volume 116 en_US
dc.identifier.wos WOS:000491684900083
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 18
dc.subject Non-thermal food processing en_US
dc.subject Corylus avellana L. en_US
dc.subject Phenolic en_US
dc.subject Sugar en_US
dc.subject Storage en_US
dc.title Quality Changes of Hazelnut Kernels Subjected To Different Cold Plasmas and Gamma Irradiation Treatments en_US
dc.type Article en_US
dc.wos.citedbyCount 18
dspace.entity.type Publication

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