ShareSummary
Thiamine losses rise with the radiation dose and the temperature. Riboflavine and niacin contents are independent of the irradiation dose up to 7 kilograys, both at 4 and at -20 deg C.
Details
- Original title: Effect of gamma-irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon).
- Record ID : 1997-1684
- Languages: English
- Source: J. agric. Food Chem. - vol. 55 - n. 4
- Publication date: 1996
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Effect of low dose gamma radiation on lipids in...
- Author(s) : HAMPSON J. W., FOX J. B., LAKRITZ L., THAYER D. W.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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Chemical changes after irradiation and post-irr...
- Author(s) : KAHTANI H. A. al-, ABU-TARBOUSH H. M., BAJABER A. S., ATIA M., ABOU-ARAB A. A., MOJADDIDI M. A. el-
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
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Influence of mineral composition on the thermol...
- Author(s) : KISPETER J., DELINCEE H., KISS L. I.
- Date : 1996/06
- Languages : English
- Source: Acta Aliment. - vol. 25 - n. 2
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Prolonging shelf-life of carp by combined ionis...
- Author(s) : ICEKSON I., PASTEUR R., DRABKIN V., LAPIDOT M., EIZENBERG E., KLINGER I.
- Date : 1996
- Languages : English
- Source: J. Sci. Food Agric. - vol. 72 - n. 3
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Development of low temperature storage technolo...
- Author(s) : TANIMURA Y.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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