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Information Journal Paper

Title

INVESTIGATION OF SOME PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM GAMMA IRRADIATED SALICORNIA

Pages

  23-30

Abstract

 Growing population, reducing water resources and increasing salinity factors threatening to food sources is raised. Use of tolerant plants to salinity and drought is one of the main strategies of management in food production. SALICORNIA is a genus of HALOPHYTE (salt tolerant). That is used in producing seed, OIL and forage. Irradiation processing is mainly employed to extend the shelf life and secure the quality of foods by decreasing the microbial load, which causes the spoilage. The effect of gamma irradiation and storage on the some PHYSICOCHEMICAL PROPERTIES of OIL extracted from SALICORNIA seeds has been investigated in this study. acidity index, peroxide value, iodine value, specification number, and colour (L*, a* and b*) of SALICORNIA OIL from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined. The result show that The higher used doses (2 and 3 kGy) decreased acidity index, peroxide value and iodine value and increased specification number. Irradiation had a significant effect on colour parameters of SALICORNIA OIL. Parameters L*, a* and b* increased at doses of 1 and 2 kGy.

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    APA: Copy

    MOHAMMAD RAZDARI, A., & EBRAHIMI, R.. (2017). INVESTIGATION OF SOME PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM GAMMA IRRADIATED SALICORNIA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 23-30. SID. https://sid.ir/paper/72237/en

    Vancouver: Copy

    MOHAMMAD RAZDARI A., EBRAHIMI R.. INVESTIGATION OF SOME PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM GAMMA IRRADIATED SALICORNIA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):23-30. Available from: https://sid.ir/paper/72237/en

    IEEE: Copy

    A. MOHAMMAD RAZDARI, and R. EBRAHIMI, “INVESTIGATION OF SOME PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM GAMMA IRRADIATED SALICORNIA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 23–30, 2017, [Online]. Available: https://sid.ir/paper/72237/en

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