Publications
Detailed Information
N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ahn, Hyun-Joo | - |
| dc.contributor.author | Kim, Jae-Hyun | - |
| dc.contributor.author | Jo, Cheorun | - |
| dc.contributor.author | Yook, Hong-Sun | - |
| dc.contributor.author | Lee, Hyun-Ja | - |
| dc.contributor.author | Byun, Myung-Woo | - |
| dc.date.accessioned | 2024-08-08T01:51:09Z | - |
| dc.date.available | 2024-08-08T01:51:09Z | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.issued | 2003-12 | - |
| dc.identifier.citation | Food Control, Vol.14 No.8, pp.553-557 | - |
| dc.identifier.issn | 0956-7135 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/208671 | - |
| dc.description.abstract | Salted and fermented anchovy sauce spiked with or without N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) was irradiated at 0, 5 10, 15 and 20 kGy. NDMA and NPYR reduction by irradiation was not observed in non-spiked samples at 0 week. while a significant reduction was observed after 4 weeks of storage at 15 degreesC (P < 0.05). In N-nitrosamine spiked samples, a positive effect of irradiation on NDMA and NPYR reduction was observed. NDNIA and NPYR levels were decreased by irradiation at 5 kGy or above after storage. Therefore, gamma irradiation has a possibility to reduce N-nitrosamines in salted and fermented anchovy sauce. (C) 2003 Elsevier Ltd. All rights reserved. | - |
| dc.language | 영어 | - |
| dc.publisher | Elsevier BV | - |
| dc.title | N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation | - |
| dc.type | Article | - |
| dc.identifier.doi | 10.1016/S0956-7135(02)00132-9 | - |
| dc.citation.journaltitle | Food Control | - |
| dc.identifier.wosid | 000185410600004 | - |
| dc.identifier.scopusid | 2-s2.0-0043199808 | - |
| dc.citation.endpage | 557 | - |
| dc.citation.number | 8 | - |
| dc.citation.startpage | 553 | - |
| dc.citation.volume | 14 | - |
| dc.description.isOpenAccess | N | - |
| dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.subject.keywordPlus | GAMMA-IRRADIATION | - |
| dc.subject.keywordPlus | RADIATION | - |
| dc.subject.keywordPlus | BREAKDOWN | - |
| dc.subject.keywordAuthor | gamma irradiation | - |
| dc.subject.keywordAuthor | salted and fermented anchovy sauce | - |
| dc.subject.keywordAuthor | N-nitrosamines | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.