The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice

Radiation Physics and Chemistry

Volumn 76, Issue 5, 2007, Pages 886-892

  Lee, Ju Woon ^a   Oh, Sang Hee ^a   Kim, Jae Hun ^a   Byun, Eui Hong ^a   Ree Kim, Mee ^b   Baek, Min ^c   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

^c Ministry of Science and Technology   (South Korea)

Author keywords

Cooked rice; Gamma irradiation; Non enzymatic browning reaction

Indexed keywords

ELECTRON BEAMS; ENZYME KINETICS; FOOD PRODUCTS; FREEZING; GAMMA RAYS; REACTION KINETICS; SUGARS;

COOKED RICE; GAMMA IRRADIATION; NON-ENZYMATIC BROWNING REACTION;

IRRADIATION;

FREE RADICAL; GLYCINE; SUGAR;

ARTICLE; COOKED FOOD; ELECTRON SPIN RESONANCE; FREEZING; GAMMA IRRADIATION; GLYCATION; RADIOLYSIS; REDUCTION; RICE; ROOM TEMPERATURE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

EID: 33847404824     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2006.07.004     Document Type: Article

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