Stability of 2-alkylcyclobutanones in irradiated retort pouch gyudon topping during room temperature storage (2)
Author:
Affiliation:
1. Osaka Prefectural Institute of Public Health
2. Radiation Research Center, Osaka Prefecture University
Publisher
Japanese Research Association for Food Irradiation
Link
https://www.jstage.jst.go.jp/article/jrafi/51/1/51_17/_pdf
Reference5 articles.
1. 2) 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).
2. 4) Kwon JH., et al. Effect of cooking on radiation-induced chemical makers in beef and pork during storage. Journal of Food Science. 77(2), p.211-215 (2012).
3. 5) Tewfik I.; Tewfik S.. Would it still be possible to identify irradiated lipid-containing foods towards the end of their shelf-life?. Food Science and Technology International. 14(6), p.519-524 (2008).
4. 6) 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).
5. 10) Chen S. et al. Identification of irradiated prawn (Penaeus monodon) using thermoluminescence and 2-alkylcyclobutanone analyses. Journal of Agricultural of Food Science and Technology. 59, p.78-84 (2011).
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