Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates
Identifieur interne : 001488 ( Istex/Corpus ); précédent : 001487; suivant : 001489Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates
Auteurs : Salah M. Aleid ; Kirk Dolan ; Muhammad Siddiq ; Sanghyup Jeong ; Bradley MarksSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2013-07.
Abstract
The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, pH, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.
Url:
DOI: 10.1111/ijfs.12112
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Aleid</name><affiliation><mods:affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</mods:affiliation></affiliation><affiliation><mods:affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: seid@kfu.edu.sa</mods:affiliation></affiliation></author><author><name sortKey="Dolan, Kirk" sort="Dolan, Kirk" uniqKey="Dolan K" first="Kirk" last="Dolan">Kirk Dolan</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</mods:affiliation></affiliation><affiliation><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Siddiq, Muhammad" sort="Siddiq, Muhammad" uniqKey="Siddiq M" first="Muhammad" last="Siddiq">Muhammad Siddiq</name><affiliation><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Jeong, Sanghyup" sort="Jeong, Sanghyup" uniqKey="Jeong S" first="Sanghyup" last="Jeong">Sanghyup Jeong</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Marks, Bradley" sort="Marks, Bradley" uniqKey="Marks B" first="Bradley" last="Marks">Bradley Marks</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1111/ijfs.12112</idno><idno type="url">https://api.istex.fr/document/3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001488</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">001488</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates</title><author><name sortKey="Aleid, Salah M" sort="Aleid, Salah M" uniqKey="Aleid S" first="Salah M." last="Aleid">Salah M. Aleid</name><affiliation><mods:affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</mods:affiliation></affiliation><affiliation><mods:affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: seid@kfu.edu.sa</mods:affiliation></affiliation></author><author><name sortKey="Dolan, Kirk" sort="Dolan, Kirk" uniqKey="Dolan K" first="Kirk" last="Dolan">Kirk Dolan</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</mods:affiliation></affiliation><affiliation><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Siddiq, Muhammad" sort="Siddiq, Muhammad" uniqKey="Siddiq M" first="Muhammad" last="Siddiq">Muhammad Siddiq</name><affiliation><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Jeong, Sanghyup" sort="Jeong, Sanghyup" uniqKey="Jeong S" first="Sanghyup" last="Jeong">Sanghyup Jeong</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author><author><name sortKey="Marks, Bradley" sort="Marks, Bradley" uniqKey="Marks B" first="Bradley" last="Marks">Bradley Marks</name><affiliation><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">International Journal of Food Science & Technology</title><title level="j" type="abbrev">Int J Food Sci Technol</title><idno type="ISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-07">2013-07</date><biblScope unit="volume">48</biblScope><biblScope unit="issue">7</biblScope><biblScope unit="page" from="1453">1453</biblScope><biblScope unit="page" to="1459">1459</biblScope></imprint><idno type="ISSN">0950-5423</idno></series><idno type="istex">3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87</idno><idno type="DOI">10.1111/ijfs.12112</idno><idno type="ArticleID">IJFS12112</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0950-5423</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, pH, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Salah M. Aleid</name><affiliations><json:string>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</json:string><json:string>Correspondent: Fax: +00 96635816630;e‐mail:</json:string><json:string>E-mail: seid@kfu.edu.sa</json:string></affiliations></json:item><json:item><name>Kirk Dolan</name><affiliations><json:string>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</json:string><json:string>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</json:string></affiliations></json:item><json:item><name>Muhammad Siddiq</name><affiliations><json:string>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</json:string></affiliations></json:item><json:item><name>Sanghyup Jeong</name><affiliations><json:string>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</json:string></affiliations></json:item><json:item><name>Bradley Marks</name><affiliations><json:string>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Dates</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>irradiation</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>quality evaluation</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>sensory properties</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>X‐ray</value></json:item></subject><articleId><json:string>IJFS12112</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. 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International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</p></availability><date>2013-01-28</date></publicationStmt><notesStmt><note>Date Palm Research Center of Excellence</note><note>King Faisal University</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates</title><author xml:id="author-1"><persName><forename type="first">Salah M.</forename><surname>Aleid</surname></persName><email>seid@kfu.edu.sa</email><affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</affiliation><affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</affiliation></author><author xml:id="author-2"><persName><forename type="first">Kirk</forename><surname>Dolan</surname></persName><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</affiliation><affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</affiliation></author><author xml:id="author-3"><persName><forename type="first">Muhammad</forename><surname>Siddiq</surname></persName><affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</affiliation></author><author xml:id="author-4"><persName><forename type="first">Sanghyup</forename><surname>Jeong</surname></persName><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</affiliation></author><author xml:id="author-5"><persName><forename type="first">Bradley</forename><surname>Marks</surname></persName><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</affiliation></author></analytic><monogr><title level="j">International Journal of Food Science & Technology</title><title level="j" type="abbrev">Int J Food Sci Technol</title><idno type="pISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><idno type="DOI">10.1111/(ISSN)1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-07"></date><biblScope unit="volume">48</biblScope><biblScope unit="issue">7</biblScope><biblScope unit="page" from="1453">1453</biblScope><biblScope unit="page" to="1459">1459</biblScope></imprint></monogr><idno type="istex">3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87</idno><idno type="DOI">10.1111/ijfs.12112</idno><idno type="ArticleID">IJFS12112</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2013-01-28</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, pH, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.</p></abstract><textClass><keywords scheme="keyword"><list><head>keywords</head><item><term>Dates</term></item><item><term>irradiation</term></item><item><term>quality evaluation</term></item><item><term>sensory properties</term></item><item><term>X‐ray</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Original Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-09-26">Received</change><change when="2013-01-19">Registration</change><change when="2013-01-28">Created</change><change when="2013-07">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component type="serialArticle" version="2.0" xml:id="ijfs12112" xml:lang="en"><header><publicationMeta level="product"><doi origin="wiley" registered="yes">10.1111/(ISSN)1365-2621</doi><issn type="print">0950-5423</issn><issn type="electronic">1365-2621</issn><idGroup><id type="product" value="IJFS"></id></idGroup><titleGroup><title sort="INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY" type="main">International Journal of Food Science & Technology</title><title type="short">Int J Food Sci Technol</title></titleGroup></publicationMeta><publicationMeta level="part" position="70"><doi origin="wiley">10.1111/ijfs.2013.48.issue-7</doi><copyright ownership="thirdParty">International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</copyright><numberingGroup><numbering type="journalVolume" number="48">48</numbering><numbering type="journalIssue">7</numbering></numberingGroup><coverDate startDate="2013-07">July 2013</coverDate></publicationMeta><publicationMeta level="unit" position="150" status="forIssue" type="article"><doi>10.1111/ijfs.12112</doi><idGroup><id type="unit" value="IJFS12112"></id></idGroup><countGroup><count number="7" type="pageTotal"></count></countGroup><titleGroup><title type="articleCategory">Original Article</title><title type="tocHeading1">Original articles</title></titleGroup><copyright ownership="thirdParty">© 2013 The Authors. 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M. Aleid</i> et al.</title></titleGroup><creators><creator affiliationRef="#ijfs12112-aff-0001" corresponding="yes" creatorRole="author" xml:id="ijfs12112-cr-0001"><personName><givenNames>Salah M.</givenNames> <familyName>Aleid</familyName></personName></creator><creator affiliationRef="#ijfs12112-aff-0002 #ijfs12112-aff-0003" creatorRole="author" xml:id="ijfs12112-cr-0002"><personName><givenNames>Kirk</givenNames> <familyName>Dolan</familyName></personName></creator><creator affiliationRef="#ijfs12112-aff-0003" creatorRole="author" xml:id="ijfs12112-cr-0003"><personName><givenNames>Muhammad</givenNames> <familyName>Siddiq</familyName></personName></creator><creator affiliationRef="#ijfs12112-aff-0002" creatorRole="author" xml:id="ijfs12112-cr-0004"><personName><givenNames>Sanghyup</givenNames> <familyName>Jeong</familyName></personName></creator><creator affiliationRef="#ijfs12112-aff-0002" creatorRole="author" xml:id="ijfs12112-cr-0005"><personName><givenNames>Bradley</givenNames> <familyName>Marks</familyName></personName></creator></creators><affiliationGroup><affiliation countryCode="SA" type="organization" xml:id="ijfs12112-aff-0001"><orgDiv>Date Palm Research Center of Excellence</orgDiv> <orgName>King Faisal University</orgName> <address><city>Alahsa</city> <country>Saudi Arabia</country></address></affiliation><affiliation countryCode="US" type="organization" xml:id="ijfs12112-aff-0002"><orgDiv>Department of Biosystems and Agricultural Engineering</orgDiv> <orgName>Michigan State University</orgName> <address><city>East Lansing</city> <countryPart>MI</countryPart> <postCode>48824</postCode> <country>USA</country></address></affiliation><affiliation countryCode="US" type="organization" xml:id="ijfs12112-aff-0003"><orgDiv>Department of Food Science and Human Nutrition</orgDiv> <orgName>Michigan State University</orgName> <address><city>East Lansing</city> <countryPart>MI</countryPart> <postCode>48824</postCode> <country>USA</country></address></affiliation></affiliationGroup><keywordGroup type="author"><keyword xml:id="ijfs12112-kwd-0001">Dates</keyword><keyword xml:id="ijfs12112-kwd-0002">irradiation</keyword><keyword xml:id="ijfs12112-kwd-0003">quality evaluation</keyword><keyword xml:id="ijfs12112-kwd-0004">sensory properties</keyword><keyword xml:id="ijfs12112-kwd-0005">X‐ray</keyword></keywordGroup><fundingInfo><fundingAgency>Date Palm Research Center of Excellence</fundingAgency></fundingInfo><fundingInfo><fundingAgency>King Faisal University</fundingAgency></fundingInfo><abstractGroup><abstract type="main" xml:id="ijfs12112-abs-0001" xml:lang="en"><title type="main">Summary</title><p>The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (<i>Phoenix dactylifera</i> L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, p<fc>H</fc>, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates</title></titleInfo><name type="personal"><namePart type="given">Salah M.</namePart><namePart type="family">Aleid</namePart><affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</affiliation><affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</affiliation><affiliation>E-mail: seid@kfu.edu.sa</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Kirk</namePart><namePart type="family">Dolan</namePart><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</affiliation><affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Muhammad</namePart><namePart type="family">Siddiq</namePart><affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Sanghyup</namePart><namePart type="family">Jeong</namePart><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Bradley</namePart><namePart type="family">Marks</namePart><affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><dateIssued encoding="w3cdtf">2013-07</dateIssued><dateCreated encoding="w3cdtf">2013-01-28</dateCreated><dateCaptured encoding="w3cdtf">2012-09-26</dateCaptured><dateValid encoding="w3cdtf">2013-01-19</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">The effect of X‐ray irradiation as postharvest treatment on physical, chemical, textural and sensory attributes of Khalas dates (Phoenix dactylifera L.) was investigated. The surface of dates was subjected to low‐energy X‐ray irradiation at 3, 5 and 7 KGy. While some physical and chemical properties of dates were significantly different between treatments (fruit hardness, crude protein, total fat, tannins, total fibre and insoluble fibre), there was no detrimental effect on the quality (crude fibre, soluble dietary fibre, sucrose, glucose, fructose, moisture, total soluble solids, pH, water activity, colour and sensory evaluation). The sensory acceptability of X‐ray irradiated dates was significantly lower at 5 and 7 KGy than for untreated control. Irradiation at 3 KGy did not contribute to significant changes in physical, chemical or textural properties of dates. Adaptation to low‐energy X‐ray irradiation can be used as a potential commercial treatment for retaining the quality and ensuring the safety of dates.</abstract><note type="funding">Date Palm Research Center of Excellence</note><note type="funding">King Faisal University</note><subject><genre>keywords</genre><topic>Dates</topic><topic>irradiation</topic><topic>quality evaluation</topic><topic>sensory properties</topic><topic>X‐ray</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><titleInfo type="abbreviated"><title>Int J Food Sci Technol</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original Article</topic></subject><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>48</number></detail><detail type="issue"><caption>no.</caption><number>7</number></detail><extent unit="pages"><start>1453</start><end>1459</end><total>7</total></extent></part></relatedItem><identifier type="istex">3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87</identifier><identifier type="DOI">10.1111/ijfs.12112</identifier><identifier type="ArticleID">IJFS12112</identifier><accessCondition type="use and reproduction" contentType="copyright">International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology© 2013 The Authors. 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