Fat and Fatty Acid Composition of Hazelnut Kernels in Vacuum Packages During Storage
| dc.authorid | Islam, Ali/0000-0002-2165-7111 | |
| dc.authorid | Koyuncu, Prof. Dr. Mehmet Ali/0000-0003-4449-6709 | |
| dc.authorscopusid | 57196801712 | |
| dc.authorscopusid | 35096362800 | |
| dc.authorscopusid | 57196770924 | |
| dc.authorwosid | Islam, Ali/H-8182-2016 | |
| dc.authorwosid | Koyuncu, Prof. Dr. Mehmet Ali/Kvz-0214-2024 | |
| dc.contributor.author | Koyuncu, M.A. | |
| dc.contributor.author | Islam, A. | |
| dc.contributor.author | Küçük, M. | |
| dc.date.accessioned | 2025-05-10T17:06:22Z | |
| dc.date.available | 2025-05-10T17:06:22Z | |
| dc.date.issued | 2005 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Koyuncu M.A., Department of Horticulture, Faculty of Agriculture, Sulevman Demirel University, 32260 Isparta, Turkey; Islam A., Department of Horticulture, Faculty of Agriculture, Karadeniz Teknik University, 52100 Ordu, Turkey; Küçük M., Department of Food Engineering, Faculty of Agriculture, Yüzüncü Yil University, 65100 Van, Turkey | en_US |
| dc.description.abstract | The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21°C with 60-65% relative humidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.3989/gya.2005.v56.i4.91 | |
| dc.identifier.endpage | 266 | en_US |
| dc.identifier.issn | 0017-3495 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopus | 2-s2.0-33644684778 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 263 | en_US |
| dc.identifier.uri | https://doi.org/10.3989/gya.2005.v56.i4.91 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/6410 | |
| dc.identifier.volume | 56 | en_US |
| dc.identifier.wos | WOS:000235933500004 | |
| dc.identifier.wosquality | Q3 | |
| dc.language.iso | en | en_US |
| dc.publisher | Instituto de la Grasa | en_US |
| dc.relation.ispartof | Grasas y Aceites | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Fat Content | en_US |
| dc.subject | Fatty Acid Composition | en_US |
| dc.subject | Hazelnuts | en_US |
| dc.subject | Storage | en_US |
| dc.subject | Vacuume Package | en_US |
| dc.title | Fat and Fatty Acid Composition of Hazelnut Kernels in Vacuum Packages During Storage | en_US |
| dc.type | Article | en_US |