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  • 1
    Electronic Resource
    Electronic Resource
    A simple method for identification of irradiated spices
    Amsterdam : Elsevier
    International Journal of Radiation Applications & Instrumentation. Part C, 40 (1992), S. 27-30 
    Details
    ISSN: 1359-0197
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Energy, Environment Protection, Nuclear Power Engineering , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/1359-0197(92)90135-3
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  • 2
    Electronic Resource
    Electronic Resource
    ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 17 (1993), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x
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  • 3
    Electronic Resource
    Electronic Resource
    Gelation of Proteins from Washed Muscle of Threadfin Bream (Nemipterus japonicus) under Mild Acidic Conditions (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gelation of proteins of washed mince of threadfin bream was induced by the organic acids: acetic, lactic, tartaric, and citric. Washing of mince was essential for gelation. The strength of acetic acid-induced gel was affected by setting conditions and heat treatment. Gelation was associated with degradation of myosin heavy chain and appearance of a new protein band of about 160 kDa. Solubility studies of the gel in various solvents suggested structural changes. Gelation was also associated with oxidation of sulfhydryl groups. Salts negatively influenced gelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14194.x
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  • 4
    Electronic Resource
    Electronic Resource
    Shelf-Life Enhancement of Lamb Meat under Refrigeration by Gamma Irradiation (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0-3°C was examined by sensory, microbiological and chemical criteria. The meat chunks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chunks and mince spoiled within one week of storage at 0-3°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05252.x
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  • 5
    Electronic Resource
    Electronic Resource
    Bacterial Spoilage Profiles to Identify Irradiated Fish (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of low dose γ-irradiation of fish product on spoilage potentials of bacteria (Aeromonas hydrophila, Salmonella typhimurium, Bacillus megaterium, and Pseudomonas marinoglutinosa) and mixed flora were examined for ability to proliferate in radurized fish and produce volatile acids (TVA) and bases (TVBN). Bacteria proliferated well in unirradiated and irradiated fish, but formation of VA and VB were lower in irradiated than unirradiated counterparts. This was found in Bombay duck, Indian mackerel, white pomfret, seer and shrimp gammairradiated at 0 to 5 kGy under ice. TV A and TVBN produced by the organisms or mixed flora from fish were only 30–50% those of controls. A method for identifying radiation-processed fish could evolve based on lower susceptibility of irradiated fish to bacterial spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05273.x
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  • 6
    Electronic Resource
    Electronic Resource
    Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso) (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25–30°C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Lin-oleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linolenic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03573.x
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  • 7
    Electronic Resource
    Electronic Resource
    Assessment of Microbiological Quality of Some Gamma Irradiated Indian Spices (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Irradiated (10 kGy) and unirradiated pre-packed whole and ground spices including black pepper, red chilli, and turmeric were examined by six different laboratories for microbiological quality. No colony forming units (CFU) were reported in the largest quantity of irradiated spices used in the study by three out of six laboratories. The other three laboratories reported counts ranging between 0–90 CFU/g in irradiated samples. None of the six laboratories reported the presence of E. coli or B. cereus in the spices exposed to gamma irradiation. These data suggest that a standard plate count of 0–100 CFU/g and a count of zero CFU/g for E. coli and B. cereus be fixed for spices exposed to a 10 kGy dose of gamma rays.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03116.x
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  • 8
    Electronic Resource
    Electronic Resource
    Aflatoxin-producing Ability of Spores of Aspergillus parasiticus Exposed to Gamma Radiation (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When compared with the unirradiated spores, gamma irradiated spores of aflatoxin-producing fungi did not produce more aflatoxin after inoculation on autoclaved rice. The greatest amount of aflatoxin was produced by the inoculum of the colonies obtained from unirradiated spore suspension, whereas, the inoculum of colonies from irradiated spore suspension produced comparatively lower amounts of the toxin in synthetic glucose-salt medium. The studies indicated that radiation did not increase the aflatoxin-producing potential of the fungus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06076.x
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  • 9
    Electronic Resource
    Electronic Resource
    Potato tuber succinate semialdehyde dehydrogenase: Purification and characterization
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 275 (1989), S. 469-477 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(89)90393-7
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  • 10
    Electronic Resource
    Electronic Resource
    Enzymic oxidation of catechol to diphenylenedioxide-2,3-quinone
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 106 (1964), S. 422-427 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(64)90210-3
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