Rheological properties and lipid oxidation of rice decontaminated with low-energy electrons

Journal of Food Protection

Volumn 61, Issue 1, 1998, Pages 73-77

  Hayashi, Toru ^a   Okadome, Hiroshi ^a   Toyoshima, Hidechika ^a   Todoriki, Setsuko ^a   Ohtsubo, Ken'ichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031907034     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.1.73     Document Type: Article

References (19)

1. Diehl, J. F. 1990. Safety of irradiated foods. Marcel Dekker, New York.
2. Fukuda, K. 1996. Present situation and forecast of cooked rice product market. The Food Industry 39:41-48.
3. Hayashi, T. 1991. Comparative effectiveness of gamma rays and electron beams in food irradiation, p. 167-216. In S. Thorne (ed), Food irradiation, Elsevier Science Publisher, London, UK.
4. Hayashi, T., S. Todoriki, and K. Kohyama. 1993. Applicability of viscosity measuring method to the detection of irradiated spices. Nippon Shokuhin Kogyo Gakkaishi (J. Jpn. Soc. Food Sci. Technol.) 40:456-460.
5. Hayashi, T., and S. Todoriki. 1996. Detection of irradiated peppers by viscosity measurement at extremely high pH. Radiat. Phys. Chem. 48:104-104.
6. Hirata, K. 1996. Technical innovation of processed rice and its conditions for development. The Food Industry 39:16-29.
7. IAEA. 1982. Training manual on food irradiation technology and techniques. 2nd ed. Technical Report Series No. 114. International Atomic Energy Agency, Vienna, Austria.
8. ICRU. 1984. Stopping powers for electrons and positrons. ICRU Rep. 37. International Commission on Radiation Units and Measurements, Bethesda, MD.
9. Katoh, H. 1996. Present situation of cooked rice product market and activities of food manufacturers. The Food Industry 39:49-54.
10. McLaughlin, W. L., J. C. Humphreys, B. B. Radak, A. Miller, and T. A. Olejnik. 1979. The response of plastic dosimeters to gamma rays and electrons at high absorbed dose rates. Radiat. Phys. Chem. 14:535-550.
11. Okadome, H., H. Toyoshima, and K. Ohtsubo. 1996. Many-sided evaluation of physical properties of cooked rice grains with a single apparatus. Nippon Shokuhin Kagaku Kogaku Kaishi (J. Jpn. Soc. Food Sci. Technol.) 43:1004-1011.
12. Tabata, T., and R. Tanaka. 1990. Fundamental data on electron beam dosimetry, p. 109-135. In Y. Moriuchi (ed), Radiation dosimetry of electron beams for radiation processing. Chijinshokan, Tokyo, Japan.
13. Tanaka, R., S. Mitomo, and N. Tamura. 1984. Effects of temperature, relative humidity, and dose rate on the sensitivity of cellulose triacetate dosimeters to electrons and gamma-rays. Int. J. Appl. Radiat. Isot. 35:875-881.
14. Uchiyama, M., and M. Mihara. 1978. Determination of malonaldehyde precursor in tissues by thiobarbituric acid test. Anal. Biochem. 86:271-278.
15. Ueda, S. 1993. Ecology of Bacillus cereus from the view point of food poisoning. J. Antibact. Antifung. Agents 21:89-97.
16. Ueda, S. 1994. An ecological study of Bacillus cereus associated with food poisoning. J. Antibact. Antifung. Agents 22:77-83.
17. Ueda, S., and Y. Kuwabara. 1996. Bacillus thuringiensis in Japanese and imported rice. J. Antibact. Antifung. Agents 24:461-465.
18. Urbain, W. M. 1986. Food irradiation. Academic Press, Orlando, FL.
19. WHO. 1994. Safety and nutritional adequacy of irradiated food. World Health Organization, Geneva, Switzerland.