Study of γ irradiation and storage time on microbial load and chemical quality of persian saffron

World Academy of Science, Engineering and Technology

Volumn 53, Issue , 2011, Pages 1154-1157

  Jouki, M ^a   Khazaei, N ^a   Kalbasi, A ^b   Tavakolipour, H ^b   Rajabifar, S ^c   Motamedi, F Sedeh ^c   Jouki, A ^d  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c National Radiation Protection Department   (Iran)

^d ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Contamination; Gamma irradiation; Microbes; Saffron

Indexed keywords

CHEMICAL CHARACTERISTIC; CHEMICAL QUALITY; GAMMA IRRADIATION; IRRADIATED SAMPLES; MICROBES; MICROBIAL ANALYSIS; MICROBIAL LOADS; PERSIANS; SAFETY OF FOOD; SAFFRON; SENSORY EVALUATION; SENSORY QUALITIES; SHELF LIFE; STORAGE TIME; TECHNOLOGICAL PROCESS;

CONTAMINATION; FOOD PRODUCTS; GAMMA RAYS; IRRADIATION; MICROORGANISMS;

FOOD ADDITIVES;

EID: 84871316733     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (11)

1. WHO. Wholesomeness of Irradiated Food, Report of a joint FAO / IAEA / WHO Expert committee WHO Tech. Rep. Ser. 659, Geneva. 1981.
2. J.F. Diehl and E.S. Josphson Assessment of The Wholesomeness of Irradiated Food (a review) Acta Aliment aria 23 (2), 195-214. 1994. H. Poor, An Introduction to Signal Detection and Estimation. New York: Springer-Verlag, 1985, ch. 4.
3. nd Edition. Marcel Dekker, inc., New York, PP.38, 56, 57, 229, 241.
4. E.S. Josephson, M.H. Thomas and W.K. Calhoun. Nutritional aspects of Food irradiation; an overview. Journal of Food processing and preservation 2: 299-313. 1978.
5. D. Olsen. Irradiation of food. Scientific status summary. Food technology 52 (1), 56-62. 1998.
6. T. Radomyski, E.A. Murano, D.G. Olsen and P.S. Murano. Elimination of Pathogens of significance in food by Low-dose irradiation: a review, Journal of Food protection 57(1), 73-83.1994.
7. WHO. High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy, Report of a joint FAO / IAEA / WHO Study group, WHO technical Report series 890, World Health Organization, Geneva. 1999.
8. L.S. Andrews, M. Armanda, R.M. Grander, J.A. Liuzzo, P.S. Murano and E.A. Murano Food preservation using ionizing radiation. Review of Environmental and contaminant Toxicology 154: 1-53. 1998.
9. WHO. Safety and nutritional adequacy of irradiated food. World Health Organization. Geneva. 1994.
10. A.V. Zareena. J-Agric-food-Chem. 2001 Feb: 49 (2) 687-91. Chemical investigation of gamma irradiation saffron (crocus sativus l.) 2001.
11. Rastkari N, Razzaghi N, Afarin L & Alemi R (1991) effect of gamma irradiation on chemical properties of saffron pigments, ISHS Acta Agriculture 739: 11 International Symposium on Saffron Biology and Technology.