Factors influencing the yield of free radicals in irradiated chicken bones
The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
DODD, NICHOLAS J.F. [verfasserIn] HAISHUN, JIA [verfasserIn] LEA, JEREMY S. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1992 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 27(1992), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:27 ; year:1992 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1992.tb01202.x |
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| 520 | |a The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. | ||
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10.1111/j.1365-2621.1992.tb01202.x doi (DE-627)NLEJ239419243 DE-627 ger DE-627 rakwb DODD, NICHOLAS J.F. verfasserin aut Factors influencing the yield of free radicals in irradiated chicken bones Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Cooking HAISHUN, JIA verfasserin aut LEA, JEREMY S. verfasserin aut SWALLOW, A. JOHN oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 4 0 |
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10.1111/j.1365-2621.1992.tb01202.x doi (DE-627)NLEJ239419243 DE-627 ger DE-627 rakwb DODD, NICHOLAS J.F. verfasserin aut Factors influencing the yield of free radicals in irradiated chicken bones Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Cooking HAISHUN, JIA verfasserin aut LEA, JEREMY S. verfasserin aut SWALLOW, A. JOHN oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 4 0 |
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10.1111/j.1365-2621.1992.tb01202.x doi (DE-627)NLEJ239419243 DE-627 ger DE-627 rakwb DODD, NICHOLAS J.F. verfasserin aut Factors influencing the yield of free radicals in irradiated chicken bones Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Cooking HAISHUN, JIA verfasserin aut LEA, JEREMY S. verfasserin aut SWALLOW, A. JOHN oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 4 0 |
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10.1111/j.1365-2621.1992.tb01202.x doi (DE-627)NLEJ239419243 DE-627 ger DE-627 rakwb DODD, NICHOLAS J.F. verfasserin aut Factors influencing the yield of free radicals in irradiated chicken bones Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Cooking HAISHUN, JIA verfasserin aut LEA, JEREMY S. verfasserin aut SWALLOW, A. JOHN oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 4 0 |
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10.1111/j.1365-2621.1992.tb01202.x doi (DE-627)NLEJ239419243 DE-627 ger DE-627 rakwb DODD, NICHOLAS J.F. verfasserin aut Factors influencing the yield of free radicals in irradiated chicken bones Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Cooking HAISHUN, JIA verfasserin aut LEA, JEREMY S. verfasserin aut SWALLOW, A. JOHN oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 4 0 |
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The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. |
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The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. |
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The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ239419243</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707084836.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1992 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1992.tb01202.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ239419243</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">DODD, NICHOLAS J.F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Factors influencing the yield of free radicals in irradiated chicken bones</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1992</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post-irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation-induced radicals, which also appear to be unaffected by length and conditions of storage.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HAISHUN, JIA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LEA, JEREMY S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">SWALLOW, A. JOHN</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food science & technology</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1987</subfield><subfield code="g">27(1992), 4, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926502</subfield><subfield code="w">(DE-600)2016518-3</subfield><subfield code="x">1365-2621</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:1992</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1992.tb01202.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">1992</subfield><subfield code="e">4</subfield><subfield code="h">0</subfield></datafield></record></collection>
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