Radiation Chemistry of Food Components and of Foods

Urbain, Walter M.

doi:10.1016/b978-0-12-709370-3.50009-9

Cited by 19 publications

(19 citation statements)

References 7 publications

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“…It seems to be radiation responsible for the degradation of the macromolecules producing smaller polysaccharide units. Urbain (1986) established that the most important change in polysaccharides caused by irradiation is the depolymerisation of basic units by the breakage of glycosidic bonds, being the radiolytic products smaller polysaccharide units which give softer gels. Similar results for black pepper have been reported.…”

Section: Viscosity (Centipoises Cp) Of Milk Prepared From Unirradiatementioning

confidence: 99%

“…Twelve fungal species, mostly toxigenic, including Aspergillus flavus, Aspergillus parasiticus and Aspergillus ochraceus were isolated in stored tiger nuts by Adebajo (1993). The higher percentage of loss can be minimised by the application of gamma irradiation as a method of decontamination or disinfecting (to sterilise or kill the insects) of the stored products (Urbain, 1986). Gamma irradiation of tiger nut as a means of preservation could influence the functionality of resultant product.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Okyere

Odamtten

2014

Journal of Radiation Research and Applied Sciences

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Available online xxx Keywords:Tiger nut cultivar Viscosity Total solids Sensory quality a b s t r a c t Five tiger nut (Cyperus esculentus L.) cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples.Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman) to 15.00 ± 1.00% (Asebu Ekroful) depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase.Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.

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Section: Viscosity (Centipoises Cp) Of Milk Prepared From Unirradiatementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Okyere

Odamtten

2014

Journal of Radiation Research and Applied Sciences

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“…The irradiated meat showed higher (p < 0.05) TBA values on storage as compared to nonirradiated control samples. The higher TBA values of irradiated samples may be explained by the fact that autooxidation of fat is accelerated ifO, is present during or after irradiation (Urbain 1986). Free radicals generated during irradiation combine with oxygen to form hydroperoxides which breakdown into various decomposition products including aldehydes (Nawar 1985).…”

Section: Tba and Carbonyl Contentmentioning

confidence: 99%

“…There are contradictory reports on the effect of irradiation on lipid oxidation in meat. Free radicals produced during irradiation cause autooxidation of meat lipid in the presence of 0, (Urbain 1986). This mechanism of autooxidation is similar to that induced by light or metal ions (Diehl 1995).…”

Section: Introductionmentioning

confidence: 99%

Effect of Gamma Irradiation on the Lipid Peroxidation in Chicken, Lamb and Buffalo Meat During Chilled Storage

Kanatt

Paul

D’Souza

et al. 1997

Journal of Food Safety

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Chicken, lamb and buffalo meat were subjected to low‐dose gamma irradiation (2.5 kGy) and stored at 0–3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0–3C) while nonirradiated meat had a shelf‐life of less than 2 weeks.

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“…Mosiewicki et al 20 reported that UV accelerated the curing of linseed oil resin/styrene thermosets. Because of its capability to induce free radical formation, [21][22][23] gamma radiation was investigated in previous work 12 as an agent to promote oil curing. Oil pretreatment at 50 kGy was found to increase drying rate of linseed and tung oils.…”

Section: Introductionmentioning

confidence: 99%

Structure characterization of films from drying oils cured under infrared light

Wang

Padua

2009

J of Applied Polymer Sci

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Drying oils have been considered as water resistant coatings for bio-based packaging materials; however, their curing rates are slow for industrial applications. Infrared radiation was investigated in this study as a means to increase the curing rate of linseed and tung oils. The effect of oil pretreatment with gamma radiation was also investigated. FTIR spectroscopy was used to monitor chemical changes during oil oxidation. Results indicated that infrared radiation increased the curing rate of linseed and tung oils. The oxidation rate of both oils, as monitored by the decrease of the 3010 cm À1 FTIR peak, followed an exponential decay. The structure of cured films was examined by SEM. Images of films cross section were used to develop a qualitative model of the curing process. Linseed and tung oil showed differences in structural development during drying. In the case of linseed oil, the formation of a tough skin layer slowed down oxygen diffusion to the oil underneath, resulting in slow curing. For the case of tung oil, the skin layer shrank as it formed allowing oxygen diffusion and fast curing of tung oil.

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Radiation Chemistry of Food Components and of Foods

Cited by 19 publications

References 7 publications

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

Effect of Gamma Irradiation on the Lipid Peroxidation in Chicken, Lamb and Buffalo Meat During Chilled Storage

Structure characterization of films from drying oils cured under infrared light

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