Biblioteca Digital do Instituto Politécnico de Bragança   Instituto Politécnico de Bragança

Biblioteca Digital do IPB >
Escola Superior Agrária >
Biologia e Biotecnologia >
BB - Artigos em Proceedings Não Indexados ao ISI >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3876

Título: Influence of gamma radiation on the antioxidant properties of edible chestnuts
Autor: Antonio, Amilcar L.
Ferreira, Isabel C.F.R.
Bento, Albino
Teubig, P.
Botelho, M. Luísa
Palavras-chave: Castal1ea sativa Mill.
lrradiated chestnut
Gamma irradiation
Antioxidant activity
Issue Date: 2010
Editora: National Association for Applications of Radioisotopes & Radiation in Industry
Citação: António, Amílcar; Ferreira, Isabel C.F.R.; Bento, Albino; Teubig, P.; Botelho, M. Luísa (2010) - Influence of gamma radiation on the antioxidant properties of edible chestnuts. In International Conference on Radiation Processing: Value addition for Food, Agro, Healthcare, Polymers and other Industrial Products. Nova Deli
Resumo: As seasonal products chestnut have to be postharvest treated to increase the shelf-life. Several problems are associated with traditional preservation methods. These are a decreasing in quality due to dehydration and contamination with insects and microbes including secondary metabolites, e.g.: mycotoxin. The most common preservation method for chestnuts is the use of chemical fumigation with methyl bromide. Methyl bromide is a toxic agent and has been banned according to the Montreal Protocol due to its adverse effects on human health and the environment. Following the recommendations of a scientific committee of the United Nations Environmental Program (UNEP), Methyl Bromide Technical Options Committee (MBTOC), food irradiation is a possible feasible option. This pre1iminary study evaluated the influence of gamma irradiation in the antioxidant potential of chestnut fruits and skins. Results showed that irradiation of chestnuts at low irradiation doses, 0.27 kGy and 0.54 kGy, could affected the skin and fruit properties differently.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/3876
Appears in Collections:BB - Artigos em Proceedings Não Indexados ao ISI

Files in This Item:

File Description SizeFormat
Proceeding_Int_6.pdf2,19 MBAdobe PDFView/Open

Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 


  © Instituto Politécnico de Bragança - Biblioteca Digital - Feedback - Statistics
  Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE