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Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

✍ Scribed by Ballistreri, Gabriele; Arena, Elena; Fallico, Biagio

Book ID: 118135594
Publisher: Molecular Diversity Preservation International
Year: 2009
Tongue: English
Weight: 217 KB
Volume: 14
Category: Article
ISSN: 1420-3049
DOI: 10.3390/molecules14114358

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## Abstract **Backround** The present study evaluated the quality of raw peanuts and pistachio nuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to these products. Physico‐chemical (colour, peroxide value, hexanal content, fatty acid compos