Art
J-GLOBAL ID：200902146171989570
Reference number：98A0603676
Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons”(Low-Energy Electrons).
”ソフトエレクトロン”(低エネルギー電子)を用いた乾燥食品原料及び種子の殺菌
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Author (1)：
Material：
Volume：
4
Issue：
2
Page：
114-120
Publication year：
May. 1998
JST Material Number：
L2827A
ISSN：
1341-7592
Document type：
Article
Article type：
文献レビュー
Country of issue：
Japan (JPN)
Language：
ENGLISH (EN)
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food irradiation
Reference (12)：
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Diehl, J.F. (1990). “Safety of Irradiated Foods,” Marcel Dekker, Inc., New York, USA.
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Hayashi, T. (1991). Comparative effectiveness of gamma rays and electron beams in food irradiation. In “Food Irradiation,” ed. by S. Thorne. Elsevier Science Publisher, Inc., London, UK, pp. 167-216.
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Hayashi, T., Todoriki, S. and Kohyama, K. (1993). Applicability of viscosity measuring method to the detection of irradiated spices. J. Jpn. Soc. Food Sci. Technol., 40, 456-460.
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Hayashi, T. and Todoriki, S. (1996). Detection of irradiated peppers by viscosity measurement at extremely high pH. Radiat. Phys. Chem., 48, 101-104.
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Hayashi, T., Takahashi, Y. and Todoriki, S. (1997). Low-energy electron effects on the sterility and viscosity of grains. J. Food Sci., 62, 858-860.
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