ShareGamma-irradiation of individual cholesterol oxidation products.
Author(s) : MAERKER G., JONES K. C.
Type of article: Article
Summary
Cholesterol and seven of its oxidation products are submitted to gamma irradiation at 10 kilograys, at 0-4 deg C in air, nitrogen or nitrogen monoxide. The impact of irradiation of these compounds is studied. Ceto-6-cholesterol and ceto-7-cholestanol are potential biomarkers of irradiated meats.
Details
- Original title: Gamma-irradiation of individual cholesterol oxidation products.
- Record ID : 1994-0335
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 69 - n. 5
- Publication date: 1992
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Meat; Ionizing irradiation; Cholesterol
-
Cholesteroloxide in erhitzten Fleischerzeugniss...
- Author(s) : ARNETH W., MÜNCH S.
- Date : 2000
- Languages : German
- Source: Fleischwirtschaft - vol. 80 - n. 8
View record
-
Colour and oxidative rancidity of gamma and ele...
- Author(s) : LUCHSINGER S. E., KROPF D. H., GARCIA ZEPEDA C. M., HUNT M. C., MARSDEN J. L., RUBIO CANAS E. J., KASTNER C. L., KUECKER W. G., MATA T.
- Date : 1996/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 5
View record
-
Cholesteroloxidgehalte in erhitzen Fleischerzeu...
- Author(s) : ARNETH W., MÜNCH S.
- Date : 2002/06
- Languages : German
- Source: Fleischwirtschaft - vol. 82 - n. 6
View record
-
THE USE OF IRRADIATION FOR EXTENDING THE STORAG...
- Author(s) : SHAY B. J., EGAN A. F., WILLS P. A.
- Date : 1988
- Languages : English
- Source: Food Technol. Aust. - vol. 40 - n. 8
View record
-
TECHNOLOGY OF IRRADIATION PRESERVED MEATS.
- Author(s) : WIERBICKI E.
- Date : 1980/08
- Languages : English
View record