The Effect Of Moisture Content On Colour Characteristics Of Walnuts
Yazarlar (2)
Prof. Dr. Ebubekir ALTUNTAŞ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale |
| Dergi Adı | International Journal of Food Engineering |
| Dergi ISSN | 1556-3758 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | DOAJ |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2009 |
| Cilt No | 5 |
| Sayı | 2 |
| Sayfalar | 1 / 9 |
| DOI Numarası | 10.2202/1556-3758.1577 |
| Özet |
| The size, colour, level of internal damage and external damage of walnuts are four important quality factors. Colour properties ('L', 'a', 'b', hue angle and chroma values) of Bilecik, Yalova-1 and Yalova-3 shelled walnut varieties as a function of moisture content were determined. The average 'L' values of shelled walnuts decreased with increase in moisture content for Bilecik, Yalova-1 and Yalova-3 walnut varieties. All colour characteristics were affected by the moisture content studied. © 2009 The Berkeley Electronic Press. All rights reserved. |
| Anahtar Kelimeler |
| Colour properties | Walnut cultivar |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 6 |
| SCOPUS | 16 |
| Google Scholar | 25 |