Hydrocarbons as marker compounds for irradiated cashew nuts-Reference-Cited by-同舟云学术

Hydrocarbons as marker compounds for irradiated cashew nuts

Published:2003-02 Issue:2 Volume:80 Page:151-157
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bhattacharjee Paramita,Singhal Rekha S,Gholap Achyut S,Variyar Prasad S,Bongirwar Dilip R

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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2. Anon. (1981). Wholesomeness of irradiated food. Report of a joint FAO/IAEA/WHO Expert Committee. Technical Report Series 659. Geneva: World Health Organizations of the United Nations.

3. Detection of γ-irradiated raw-milk Camembert cheeses by capillary gas chromatographic analysis of volatile hydrocarbons;Bergaentzle;Food Chemistry,1994

4. On-line coupled liquid chromatography-gas chromatography (LC-GC) and LC-LC-GC for detecting irradiation of fat containing foods;Biedermann;Z. Lebensm. Unters. Forsch.,1992

5. Synthesis, characterization, and potential use of 2-dodecylcyclobutanone as a marker for irradiated chicken;Boyd;Journal of Agricultural and Food Chemistry,1991

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