Effects of roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying post-irradiation of soybeans

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 263-269

  Hwang, Keum Taek ^a   Kim, Ji Eun ^a   Park, Jae Nam ^a   Yang, Jae Seung ^b  

^a Chonbuk National University   (South Korea)

^b Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Fatty acid composition; Hydrocarbon; Irradiation detection; Soybean powder

Indexed keywords

HYDROCARBON;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FREEZING; HEATING; IRRADIATION; NONHUMAN; POWDER; RADIATION EXPOSURE; ROOM TEMPERATURE; SOYBEAN; STORAGE TEMPERATURE;

GLYCINE MAX;

EID: 33751510467     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.015     Document Type: Article

References (15)

1. AOCS Official Method Ce 2-66. (1989). Preparation of methyl esters of long-chain fatty acid. In Official and tentative methods of the American Oil Chemists' Society. Champaign: American Oil Chemists' Society.
2. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1957) 911-917
3. Champagne J.R., and Nawar W.W. The volatile components of irradiated beef and pork fats. Journal of Food Science 34 (1969) 335-339
4. Choi C.R., and Hwang K.T. Detection of hydrocarbons in irradiated and roasted sesame seeds. Journal of the American Oil Chemists' Society 74 (1997) 469-472
5. Dubravcic M.D., and Nawar W.W. Radiolysis of lipids. Mode of cleavage in simple triglycerides. Journal of the American Oil Chemists' Society 45 (1968) 656-660
6. Dubravcic M.F., and Nawar W.W. Effects of high-energy radiation on the lipids of fish. Journal of Agricultural and Food Chemistry 17 (1969) 639-644
7. Hwang K.T. Hydrocarbons detected in irradiated pork, bacon and ham. Food Research International 32 (1999) 389-394
8. Hwang K.T. Hydrocarbons detected in irradiated shell eggs during storage. Journal of the American Oil Chemists' Society 76 (1999) 1183-1187
9. Hwang K.T., Kim J.E., and Yang J.S. The identification of post-irradiated soybeans by measuring the concentration of hydrocarbons. International Journal of Food Science and Technology 40 (2005) 907-909
10. Hwang K.T., Yoo J.H., Kim C.K., Uhm T.B., Kim S.B., and Park H.J. Hydrocarbons detected in irradiated and heat-treated eggs. Food Research International 43 (2001) 321-328
11. International Consultative Group on Food Irradiation. (2004). Clearance database. http://www.iaea.org/icgfi/data.htm (updated on May 2004).
12. Lesgards G., Raffi J., Pouliquen I., Chaouch A.A., Giamarchi P., and Prost M. Use of radiation-induced alkanes and alkenes to detect irradiated food containing lipids. Journal of the American Oil Chemists' Society 70 (1993) 179-185
13. Park J.Y., and Hwang K.T. Hydrocarbons as markers for identifying postirradiated peanuts. Journal of the American Oil Chemists' Society 76 (1999) 125-129
14. Schulzki G., Spiegelberg A., Bögl K.W., and Schreiber G.A. Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg. Radiation Physics and Chemistry 46 (1995) 765-769
15. Spiegelberg A., Schulzki G., Helle N., Bögl K.W., and Schreiber G.A. Methods for routine control of irradiated food: optimization of a method for detection of radiation-induced hydrocarbons and its application to various foods. Radiation Physics and Chemistry 43 (1994) 433-444