Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 344-354

  Nazzaro, Filomena ^a   Fratianni, Florinda ^a   Picariello, Gianluca ^a   Coppola, Raffaele ^a,c   Reale, Anna ^c   Luccia, Aldo Di ^a,b  

^a CNR   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

Food irradiation; Food preservation; Gamma rays; Protein; Truffle

Indexed keywords

PEPTIDE; PEROXIDE; POLYPEPTIDE; POLYPHENOL; PROTEIN;

ARTICLE; CHEMICAL ANALYSIS; CHROMATOGRAPHY; CONTROLLED STUDY; DATA BASE; ELECTROPHORESIS; GAMMA RADIATION; IRRADIATION; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MICROBIAL ACTIVITY; MICROBIOLOGICAL PARAMETERS; MONITORING; NANOANALYSIS; NEUROSPORA CRASSA; NONHUMAN; NUCLEOTIDE SEQUENCE; PEPTIDE ANALYSIS; PRESERVATION; PROTEIN ANALYSIS; TUBER (GENUS);

BACTERIA (MICROORGANISMS); FUNGI; NEUROSPORA CRASSA; TUBER MELANOSPORUM;

EID: 33846917130     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.067     Document Type: Article

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