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Paper Information

Journal:   JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY   2005 , Volume - , Number 3 (35); Page(s) 1 To 7.
 
Paper: 

FATTY ACIDS CHANGES OF BABY FOOD FAT BY γ -IRRADIATION

 
 
Author(s):  AFLAKI F.*, MATLOUBI H.A.
 
* NUCLEAR RESEARCH CENTER, AEOI, TEHRAN, IRAN
 
Abstract: 

There is a mutual protection when mixtures of components irradiate together, thereby experimental investigations are necessary for determination of the effects that actually occur in different classes of nutrients in formulated foods. This work is concerned with the effect of g- irradiation on fatty acids content of a formulated baby food fat and the results are compared with the changes of fatty acids in the irradiated whole foods. The irradiation was performed with a gamma cell (Co-60) at the dose levels of 0.5, 1.5, 6, 10, 30, 45 kGy at room temperature and in the presence of air. The samples were analyzed immediately after the irradiation by a high performance liquid chromatography (HPLC). The results have shown that destruction of fatty acids in this formulated food is reasonably less than that of the fatty acids of the whole foods fat.

 
Keyword(s): IRRADIATION, MUTUAL PROTECTION, FATTY ACIDS, HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC), FOOD, CHEMICAL RADIATION EFFECTS
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

AFLAKI, F., & MATLOUBI, H. (2005). FATTY ACIDS CHANGES OF BABY FOOD FAT BY γ -IRRADIATION. JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY, -(3 (35)), 1-7. https://www.sid.ir/en/journal/ViewPaper.aspx?id=104184



Vancouver: Copy

AFLAKI F., MATLOUBI H.A.. FATTY ACIDS CHANGES OF BABY FOOD FAT BY γ -IRRADIATION. JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY. 2005 [cited 2021September28];-(3 (35)):1-7. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=104184



IEEE: Copy

AFLAKI, F., MATLOUBI, H., 2005. FATTY ACIDS CHANGES OF BABY FOOD FAT BY γ -IRRADIATION. JOURNAL OF NUCLEAR SCIENCE AND TECHNOLOGY, [online] -(3 (35)), pp.1-7. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=104184.



 
 
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