Twenty-six years experience of commercialization on potato irradiation at Shihoro, Japan

Radiation Physics and Chemistry

Volumn 57, Issue 3-6, 2000, Pages 227-230

  Kameyama, K ^a   Ito, H ^a  

^a Shihoro Agricultural Cooperative Association   (Japan)

Author keywords

Commercialization; Food irradiation; Potato; Sprout inhibition; ray

Indexed keywords

AGRICULTURAL PRODUCTS; FOOD PROCESSING; INDUSTRIAL PLANTS; IRRADIATION;

COMMERCIALIZATION; FOOD IRRADIATION; POTATO; SPROUT INHIBITION;

RADIATION CHEMISTRY;

ASCORBIC ACID;

COMMERCIAL PHENOMENA; CONFERENCE PAPER; CONSUMER; CONTAINER; FOOD IRRADIATION; FOOD SAFETY; FOOD STORAGE; GAMMA IRRADIATION; HERB; JAPAN; POTATO; RADIATION STERILIZATION;

EID: 0034104908     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(99)00386-2     Document Type: Article

References (3)

1. Esashi, T., Hanai, M., Nakashima, Y., 1992. Combined effects of irradiation, storage and cooking on the total vitamin C content of potato, The Final Report of the Food Irradiation Research Committee for 1986-1991. The Japan Radioisotope Association Tokyo, Japan.
2. Takehisa M. Potato irradiation technology in Japan. Radiat. Phys. Chem. 18:1981;159-173.
3. Takehisa M., Ito H. Experiences of food irradiation in Japan. Food Reviews International. 2:(1):1986;19-44.