Effects of processing and cooking on the levels of pesticide residues in soybean samples

Journal of the Food Hygienic Society of Japan

Volumn 49, Issue 3, 2008, Pages 160-167

  Saka, Machiko ^a   Iijima, Kazuaki ^a   Nishida, Mayumi ^a   Koma, Yukiko ^a   Hasegawa, Naomi ^a   Sato, Kiyoshi ^a   Kato, Yasuhiro ^a  

^a INSTITUTE OF ENVIRONMENTAL TOXICOLOGY   (Japan)

Author keywords

Cooking; Pesticide residue; Processing; Processing factor; Soybean; Soymilk; Tofu

Indexed keywords

PESTICIDE RESIDUE;

ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; SOYBEAN;

COOKERY; FOOD HANDLING; PESTICIDE RESIDUES; SOYBEANS;

GLYCINE MAX;

EID: 47649117317     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.49.160     Document Type: Article

References (6)

1. Saka, M., Iijima, K., Nishida, M, Koma, Y., Hasegawa, N., Sato, K., Kato, Y. Effect of processing and cooking on the levels of pesticide residue in rice samples. Shokuhin Eiseigaku Zassshi (J. Food Hyg. Soc. Japan), 49, 141-149 (2008).
2. Saka, M., Iijima, K., Nishida, M, Koma, Y., Hasegawa, N., Sato, K., Kato, Y. Effects of processing and cooking on the levels of pesticide residue in wheat samples. Shokuhin Eiseigaku Zassshi (J. Food Hyg. Soc. Japan), 49, 150-159 (2008).
3. Saka, M., Iijima, K., Koma, Y., Fujita, M, Odanaka, Y., Kato, Y. Effects of water-soaking on the extraction of pesticide residue from powdered brown rice and wheat samples. Nihon Nouyaku Gakkaishi (J. Pesticide Sci.), 34, 431-434(2006).
4. Japanese source
5. Murata, Y. Tofu Tsukuri No Kagaku (Chemistry of the Tofu making). Kagaku To Seibutu, 43, 101-102 (1995).
6. Japanese source