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Title: Effects of gamma irradiation on sugars, fatty acids and tocopherols of chestnuts (Castanea sativa Miller)
Authors: Barros, Lillian
Antonio, Amilcar L.
Barreira, João C.M.
Fernandes, Ângela
Bento, Albino
Botelho, M. Luísa
Ferreira, Isabel C.F.R.
Keywords: Irradiated chestnuts
Gamma irradiation
Fatty acids
Issue Date: 2011
Citation: Barros, Lillian; Antonio, Amilcar L.; Barreira, João C.M.; Fernandes, Ângela; Bento, Albino; Botelho, M. Luisa; Ferreira, Isabel C.F.R. (2011) - Effects of gamma irradiation on sugars, fatty acids and tocopherols of chestnuts (Castanea sativa Miller). In Euro Food Chem XVI. Tranlating Food Chemistry into Health Benefits. Gdansk
Abstract: As seasonal products chestnuts have to be postharvest treated to increase their shelf-life. The most common preservation method for chestnuts is the use of chemical fumigation with methyl bromide, a toxic agent that is under strictly use under Montreal Protocol due to its adverse effects on human health and environment. Food irradiation is a possible feasible alternative to substitute the traditional quarantine chemical fumigation treatment. The main studies in chestnuts irradiation were done in an Asian variety, which is bigger and sweeter than the European types. However, on Portuguese varieties nothing has been reported. Herein, the influence of irradiation and storage time in sugars, fatty acids and tocopherols profiles/quantities in chestnuts obtained in Trás-os-Montes, Northeast Portugal, was evaluated for the fist time.
Peer review: yes
Appears in Collections:BB - Resumos em Proceedings Não Indexados ao ISI/Scopus

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