TAIPINA, MAGDA S.LAMARDO, LEDA C.A.RODAS, MARIA A.B.MASTRO, NELIDA L. del2014-07-152014-07-302014-07-152014-07-302009TAIPINA, MAGDA S.; LAMARDO, LEDA C.A.; RODAS, MARIA A.B.; MASTRO, NELIDA L. del. The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts (Carya illinoensis). <b>Radiation Physics and Chemistry</b>, v. 78, n. 7-8, p. 611-613, 2009. DOI: <a href="https://dx.doi.org/10.1016/j.radphyschem.2009.03.019">10.1016/j.radphyschem.2009.03.019</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/4782.0969-806Xhttp://repositorio.ipen.br/handle/123456789/4782Pecan nuts (Carya illinoensis) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as a-tocopherol equivalents by a colorimetric method. A trained sensory panel found that irradiation at 1 kGy produced no significant changes in appearance, aroma, texture and flavor attributes. The vitamin E content of irradiated pecan nuts remained stable, but from the point of view of sensory quality a dose of merely 1 kGy can be considered as recommendable.611-613openAccessgamma radiationcobalt 60vitamin esensorscomparative evaluationsnutsArtigo de periódico7-87810.1016/j.radphyschem.2009.03.019