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  • 1
    Electronic Resource
    Electronic Resource
    Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (〉 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10291.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Gamma Irradiation Dose and Timing of Treatment after Harvest on the Storeability of Garlic Bulbs (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: The effect of gamma irradiation dose and time of treatment after harvest on the storage of garlic bulbs was investigated. The effectiveness of irradiation for external sprout inhibition was not affected by the treatment time within 45 days after harvest. At 285 days after harvest, irradiation of 50 - 150 Gy caused about 6% less decrease in weight loss compared with the unirradiated group, and spoilage rates of the unirradiated and irradiated cloves were 100% and 17 - 20%, respectively. For the overall storageability of garlic bulbs, 75 Gy was shown to be the minimal optimum dose, and there was no apparent effect depending upon the time of irradiation treatment after harvest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13407.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Improvement of physical properties of soybeans by gamma irradiation
    Amsterdam : Elsevier
    Radiation Physics and Chemistry 42 (1993), S. 313-317 
    Details
    ISSN: 0969-806X
    Keywords: Soybeans ; cooking properties ; gamma-irradiation ; water absorption
    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/0969-806X(93)90255-S
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Irradiation effects on biogenic amines (BAs) and microbiological populations of Korean fermented soybean paste were investigated during fermentation. Soybean paste was prepared and irradiated with doses of 5,10, and 15 kGy, and then fermented at 25 °C for 12 wk. Bacillus spp. and lactic-acid bacteria decreased by irradiation but increased during fermentation. Biogenic amines detected were putrescine, cadaverine, β-phenylethylamine, spermidine, spermine, tryptamine, histamine, tyramine, and agmatine. A significant difference was not observed in BA content between control and irradiated samples immediately after gamma irradiation. However, 4 kinds of BAs, putrescine, tryptamine, spermidine, and histamine, showed significant reduction by irradiation during fermentation (P 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14118.x
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    Paper (German National Licenses)
    Fulltext
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