Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts

Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts

Gamma irradiation has been applied as an efficient and inexpensive method for the sterilization of nuts for years. However, along with the benefits of such treatment, negative effects are possible because of the formation of reactive oxygen species with a toxic effect on important biologically activ...

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Bibliographic Details
Main Authors: Svetlana Momchilova, Adriana Kazakova, Sabina Taneva, Katerina Aleksieva, Ralitsa Mladenova, Yordanka Karakirova, Zhanina Petkova, Mariana Kamenova-Nacheva, Desislava Teneva, Petko Denev
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Molecules
Subjects:
gamma irradiation
almonds
nut oil
fatty acids
antioxidants
oxidative stability
Online Access:https://www.mdpi.com/1420-3049/28/3/1439

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