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Effect of gamma-irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon).

Author(s) : LEE K. F., HAU L. B.

Type of article: Article

Summary

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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