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J-GLOBAL ID:200902226968354540   Reference number:09A0982552

Removal of Pesticide Residues in Farm Products by Ultmsonic Washing

超音波洗浄による農作物中残留農薬類の低減除去
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Material:
Volume: 19  Issue:Page: 389-393  Publication year: Sep. 15, 2009 
JST Material Number: L1101A  ISSN: 0917-2408  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Pesticides  ,  Food hygiene in general 
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Reference (9):
  • YOSHIDA, S. Distribution of pesticide residues in vegetables and removal by washing. Japan Society for Bioscience, Biotechnology and agrochemistry. 1992, 66, 1007-1011
  • ABOU-ARAB, A. A. K. Behavior of pesticides in tomatoes during commercial and home preparation. Food Chemistry. 1999, 65, 509-514
  • SUGIBAYASHI, S. Reduction in the residual levels of dichlorvos and 19 other agricultural chemicals by washing and cooking in experimental models of white potato and carrot. Japanese Journal of Food Chemistry. 1995, 2, 97-101
  • YOSHIKAWA, N. Rincing and cooking processes markedly change the contents of twelve kinds of agrochemicals, including fenitrothion, added in a model system to green peppers, grapes, or spinach. Japanese Journal of Food Chemistry. 1996, 3, 57-63
  • YOSHIKAWA, N. Effect of cooking on pesticide residues including captan in domestic crops I. Japanese Journal of Food Chemistry. 1998, 5, 14-18
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