This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to ...

the effect of postharvest uv-c irradiation on phenolic compounds accumulation was investigated in berries of ‘rishbaba’ table grape (vitis vinifera cv. rishbaba). grape clusters were harvested at mature stage and irradiated with uv-c using fluorescent germicidal lamp (30 w, 90 cm) with a peak emission at 254 nm for 0 (control), 5 and 10 min. uv-c treatment had significant effect on individual p...

Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power and pH on the yield and DE of pectin. The finding indicated that the optimal conditions for the maximum yield of pectin (30.71%) were achieved at irradiation time of 3 min, microwave power of 700 W and pH of 1.5...

Furan, a possible carcinogen, is commonly induced by thermal processing in a wide variety of foods. The possible formation of furan from fresh-cut fruits and vegetables due to irradiation was studied. Nineteen fresh-cut fruits and vegetables were irradiated by 5 kGy gamma rays at 4 degrees C. Furan was analyzed from the irradiated samples using a number of preparation methods. The results showe...

The effect of postharvest UV-C irradiation on phenolic compounds accumulation was investigated in berries of ‘Rishbaba’ table grape (Vitis vinifera cv. Rishbaba). Grape clusters were harvested at mature stage and irradiated with UV-C using fluorescent germicidal lamp (30 W, 90 cm) with a peak emission at 254 nm for 0 (control), 5 and 10 min. UV-C treatment had significant effect on individual p...

Papayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the Hect of X-irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropicalmts grown in Hawaii. The fleets of irradiation and storage on specific sensory...

Bi2WO6 nanostructures were synthesized by a hydrothermal route, where the effect of various experimental parameters on the products was investigated. It is demonstrated that the sample morphology and size is highly dependent on the NaOH content (or pH value). At C NaOH = 0-0.0175 mol (pH range of 1-4), the prepared samples present flower-like hierarchical microspheres which are constructed from...

Surgically treated patients with oral, head and neck cancer commonly develop mucositis during additional irradiation therapy. Oral mucosa inflammation other than irradiation is mostly caused by Candida albicans, yeast of Candida genus. This study evaluated possible connection between grades of oral mucositis and oral yeast profile in irradiated patients before, during and after irradiation. In ...