Art

J-GLOBAL ID：200902259853162103   Reference number：07A0342391

Effects of Temperature during Irradiation on the Production of 2-Alkylcyclobutanones in Beef

牛肉中における2-アルキルシクロブタノンの生成に及ぼす照射中の温度の効果

Author (3)： OBANA Hirotaka (Osaka Prefectural Inst. of Public Health) ,  FURUTA Masakazu (Osaka Prefecture Univ. Graduate School of Sci.) ,  TANAKA Yukio (Osaka Prefectural Inst. of Public Health)
Material： Journal of Health Science  (J Health Sci)
Volume： 53  Issue： 2  Page： 215-219 (J-STAGE)  Publication year： 2007 
JST Material Number： S0030A  ISSN： 1344-9702  CODEN： JHSCFD  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Food Irradiation ,...
Semi thesaurus term： Butanones

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JST classification (2)： Food irradiation  (FJ03050E) ,  Meat products  (FJ12033F)

Reference (16)：

• 1) Diehl, J. F. (2001) Achievements in food irradiation during the 20th century. In Irradiation for Food Safety and Quality (Loaharanu, P. and Thomas, P., Eds.), Technomic Publishing, Lancaster, U.K., pp. 1-16.
• 2) Molins, R. A. (Ed.) (2001) Food Irradiation: Principles and Applications, Wiley-Inter Science, New York, pp. 23-339.
• 3) Pauli, G. H. and Tarantino, L. M. (1995) FDA regulatory aspects of food irradiation. J. Food Prot., 58, 209-212.
• 4) Vounakis, H. (2001) Food irradiation harmonization in the European Union. In Irradiation for Food Safety and Quality (Loaharanu, P. and Thomas, P., Eds.), Technomic Publishing, Lancaster, U.K., pp. 26-31.
• 5) McMurray, C. H., Stewart, E. M., Gray, R. and Pearce, J. (Eds.) (1996) Detection Methods for Irradiated Foods: Current Status. Royal Society of Chemistry, Cambridge, U.K., pp. 3-414.

Terms in the title (1)： 牛肉