Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates
Identifieur interne : 000F71 ( Istex/Curation ); précédent : 000F70; suivant : 000F72Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates
Auteurs : Salah M. Aleid [Arabie saoudite] ; Kirk Dolan [États-Unis] ; Muhammad Siddiq [États-Unis] ; Sanghyup Jeong [États-Unis] ; Bradley Marks [États-Unis]Source :
- 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
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: Pour aller vers cette notice dans l'étape Curation :001488
Links to Exploration step
ISTEX:3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title 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 wicri:level="1"><mods:affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</mods:affiliation>
<country xml:lang="fr">Arabie saoudite</country>
<wicri:regionArea>Date Palm Research Center of Excellence, King Faisal University, Alahsa</wicri:regionArea>
</affiliation>
<affiliation><mods:affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</mods:affiliation>
<wicri:noCountry code="no comma">Correspondent: Fax: +00 96635816630;e‐mail:</wicri:noCountry>
</affiliation>
<affiliation wicri:level="1"><mods:affiliation>E-mail: seid@kfu.edu.sa</mods:affiliation>
<country wicri:rule="url">Arabie saoudite</country>
</affiliation>
</author>
<author><name sortKey="Dolan, Kirk" sort="Dolan, Kirk" uniqKey="Dolan K" first="Kirk" last="Dolan">Kirk Dolan</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI</wicri:regionArea>
</affiliation>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Siddiq, Muhammad" sort="Siddiq, Muhammad" uniqKey="Siddiq M" first="Muhammad" last="Siddiq">Muhammad Siddiq</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Jeong, Sanghyup" sort="Jeong, Sanghyup" uniqKey="Jeong S" first="Sanghyup" last="Jeong">Sanghyup Jeong</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Marks, Bradley" sort="Marks, Bradley" uniqKey="Marks B" first="Bradley" last="Marks">Bradley Marks</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</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>
<idno type="wicri:Area/Istex/Curation">000F71</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 wicri:level="1"><mods:affiliation>Date Palm Research Center of Excellence, King Faisal University, Alahsa, Saudi Arabia</mods:affiliation>
<country xml:lang="fr">Arabie saoudite</country>
<wicri:regionArea>Date Palm Research Center of Excellence, King Faisal University, Alahsa</wicri:regionArea>
</affiliation>
<affiliation><mods:affiliation>Correspondent: Fax: +00 96635816630;e‐mail:</mods:affiliation>
</affiliation>
<affiliation wicri:level="1"><mods:affiliation>E-mail: seid@kfu.edu.sa</mods:affiliation>
<country wicri:rule="url">Arabie saoudite</country>
</affiliation>
</author>
<author><name sortKey="Dolan, Kirk" sort="Dolan, Kirk" uniqKey="Dolan K" first="Kirk" last="Dolan">Kirk Dolan</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, 48824, East Lansing, MI</wicri:regionArea>
</affiliation>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Siddiq, Muhammad" sort="Siddiq, Muhammad" uniqKey="Siddiq M" first="Muhammad" last="Siddiq">Muhammad Siddiq</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Food Science and Human Nutrition, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Jeong, Sanghyup" sort="Jeong, Sanghyup" uniqKey="Jeong S" first="Sanghyup" last="Jeong">Sanghyup Jeong</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Marks, Bradley" sort="Marks, Bradley" uniqKey="Marks B" first="Bradley" last="Marks">Bradley Marks</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing, USA</mods:affiliation>
<country xml:lang="fr">États-Unis</country>
<wicri:regionArea>Department of Biosystems and Agricultural Engineering, Michigan State University, MI, 48824, East Lansing</wicri:regionArea>
</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>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Terre/explor/CobaltMaghrebV1/Data/Istex/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000F71 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Curation/biblio.hfd -nk 000F71 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Terre |area= CobaltMaghrebV1 |flux= Istex |étape= Curation |type= RBID |clé= ISTEX:3EBAAC6D4E9C40AC5F017586B2BB2DE8CAF13E87 |texte= Effect of low‐energy X‐ray irradiation on physical, chemical, textural and sensory properties of Dates }}
This area was generated with Dilib version V0.6.32. |