Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Pio Angelini"'
Publikováno v:
Journal of Food Science. 41:942-944
Criteria are considered for validly extrapolating the conclusions reached on the wholesomeness of an irradiated food receiving high doses to the same food receiving a lower dose. A consideration first is made of the possible chemical mechanisms that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e06900eff04faef020ad7f97fcca3c87
https://doi.org/10.1111/j.1365-2621.1976.tb00757_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00757_41_4.x
Publikováno v:
Journal of the American Oil Chemists' Society. 62:708-713
A detailed analysis has been made of the composition of radiolysis products formed in beef, pork, ham, and chicken. The yields of the various compounds are related linearly to irradiation dose, and the fat, fatty acid and triglyceride composition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22d0c81ce4099d14581ae3340ec470d8
https://doi.org/10.1007/bf03028735
https://doi.org/10.1007/bf03028735
Autor:
R.Alice Kaprielian, Charles Merritt, Irwin A. Taub, Pio Angelini, John E. Walker, John W. Halliday
Publikováno v:
Radiation Physics and Chemistry (1977). 14:639-653
On basis of radiation chemical considerations supported by model system studies, several general predictions can be made regarding the influence of specific parameters on the chemical effects in irradiated foods. Among the parameters considered are:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2688c04d3e9f5ced9f479fb7fc08450f
https://doi.org/10.1016/0146-5724(79)90099-2
https://doi.org/10.1016/0146-5724(79)90099-2
Publikováno v:
Journal of Agricultural and Food Chemistry. 7:784-787
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a97df4c079a9eea99f64f5970970fe6
https://doi.org/10.1021/jf60105a009
https://doi.org/10.1021/jf60105a009
Publikováno v:
Analytical Chemistry. 36:1502-1508
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddb36f132adbf73b2e1f431b6174930e
https://doi.org/10.1021/ac60214a021
https://doi.org/10.1021/ac60214a021
Publikováno v:
Journal of the American Oil Chemists' Society. 44:26-29
Techniques are described for the collection, separation and identification of the volatile compounds produced in lipids by oxidation or irradiation. Methods employed are high vacuum distillation followed by wide range programmed temperature gas chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1ab8bc6017107af2b719df7ad226c0c
https://doi.org/10.1007/bf02908365
https://doi.org/10.1007/bf02908365
Publikováno v:
Journal of the American Oil Chemists' Society. 44:144-146
Anhydrous butterfat was irradiated at 6 megarads in a special glass reaction flask, and the headspace and total condensate samples were examined by wide-range (−180C to 125C) gas chromatography combined with mass spectrometry. The nature and amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d8dd2079225dc63bbc25a2dced08c2c
https://doi.org/10.1007/bf02558175
https://doi.org/10.1007/bf02558175
Publikováno v:
Journal of the American Oil Chemists' Society. 44:141-143
Anhydrous butterfat treated with copper and stored under vacuum at 38C in the dark for 9 weeks yielded the C5–8n-alkanes, acetic acid and the C4,5,7,9 alkan-2-ones. The same butterfat stored under oxygen for 1 week yielded the C1,2,3,5-7n-alkanes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c078702ffd39747292d047ec5f382f1
https://doi.org/10.1007/bf02558174
https://doi.org/10.1007/bf02558174
Publikováno v:
Journal of agricultural and food chemistry. 23(6)
Chemical changes in meat that have been treated with ionizing radiations have been well documented. The recent development of new improved analytical methods employing combined gas chromatography and mass spectrometry systems with digital outputs per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b7fc4b79de2fc314d7f51687050d09
https://pubmed.ncbi.nlm.nih.gov/1238445
https://pubmed.ncbi.nlm.nih.gov/1238445
The purpose of these experiments was to investigate rapid objective methods for determining shelf life of radurized chicken. They included pH, free water, meat swelling, and chemical analysis of volatile compounds. Fresh eviscerated broiler chickens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b059abf4dc1a3b2fcc4773562ba263b9
https://doi.org/10.21236/ada453080
https://doi.org/10.21236/ada453080
