Biology of Food Irradiation |
Common terms and phrases
ACINF aflatoxin anti-oxidant ascorbate Aspergillus flavus ation Australian B-carotene CALIFORNIA/SANTA CRUZ UNIVERSITY carotenoids cells cereal chromosomes Clostridium compounds consuming cooking CRUZ The University cultivar cysteine damage dehydroascorbate detectable diet dosage dose double bonds eating irradiated effects of irradiation electron fatty acids flavour flour following irradiation food irradiation free radicals freshly irradiated wheat fruits and vegetables gamma gamma-irradiation gliadins grain Gray human hydroxyl incidence increased insect irradiat irradiated foods irradiated fruits Irradiation of Food irradiation-induced JECFI kiloGray legume lemons lipid peroxidation loss males Maxie and Sommer meats membranes metaphase methionine mice mung bean Murray mutation niacin NIN studies nutrients nutritional plant foods polypeptide polyploid potatoes protein radiation radiolytic products rats reactions residues retinol Salmonella Section sources spores starch storage superoxide synthesis Table temperature thiamin tomatoes toxin tryptophan unirradiated University Library UNIVERSITY UNIVERSITY OF CALIFORNIA/SANTA Urbain Vijayalaxmi vitamin E