Stability of 2-Alkylcyclobutanones in Irradiated Retort Pouch Gyudon Topping During Room Temperature Storage
Author:
Affiliation:
1. Osaka Prefectural Institute of Public Health
2. Radiation Research Center, Research Organization for University-Community Collaborations, Osaka Prefecture University
Publisher
Japanese Research Association for Food Irradiation
Reference6 articles.
1. 2) Obana H. et al. Detection of 2-alkylcyclobutanones in irradiated meat, poultry and egg after cooking. Journal of Health Science. 52(4), p.375-382 (2006).
2. 3) Ndiaye B. et al. 2-Alkylcyclobutanones as markers for irradiated foodstuffs II. The CEN (European Committee for Standardization) method: field of application and limit of utilization. Radiation Physics and Chemistry. 55, p.437-445 (1999).
3. 4) Obana H. et al. Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage. Shokuhin Eiseigaku Zasshi. 48(6), p.203-206 (2007).
4. 5) Zanardi E. et al. Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage. Journal of Agricultural and Food Chemistry. 55, p.4264-4270 (2007).
5. 6) Kitagawa Y. et al. A Rapid and simple method for the determination of 2-alkylcyclobutanones in irradiated meat and processed foods. Food Analytical Methods. 7, p.1066-1072 (2014).
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