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Time-dependent postirradiation oxidative chemical changes in dehydrated egg products

Cite this: J. Agric. Food Chem. 1992, 40, 10, 1948–1952
Publication Date (Print):October 1, 1992
https://doi.org/10.1021/jf00022a044
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    This article is cited by 35 publications.

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    2. Mirian Pateiro, Rubén Domínguez, Paulo Eduardo Sichetti Munekata, Francisco J. Barba, José M. Lorenzo. Lipids and fatty acids. 2019, 107-137. https://doi.org/10.1016/B978-0-12-814174-8.00004-4
    3. José Lorenzo, Ruben Domínguez, Javier Carballo. Control of Lipid Oxidation in Muscle Food by Active Packaging Technology. 2016, 343-382. https://doi.org/10.1201/9781315365916-10
    4. A. Schieber, F. Weber. Carotenoids. 2016, 101-123. https://doi.org/10.1016/B978-0-08-100371-8.00005-1
    5. Dong-Gyun Yim, Dong U. Ahn, Ki-Chang Nam. Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls. Korean Journal for Food Science of Animal Resources 2015, 35 (2) , 248-257. https://doi.org/10.5851/kosfa.2015.35.2.248
    6. I. García-Márquez, M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, M. León-Camacho. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas y Aceites 2013, 64 (3) , 250-263. https://doi.org/10.3989/gya.131412
    7. María de Lourdes Pérez‐Chabela. Shelf Life of Fresh and Frozen Poultry. 2012, 410-422. https://doi.org/10.1002/9781118352434.ch27
    8. J. H. Chen, Y. Ren, J. Seow, T. Liu, W. S. Bang, H. G. Yuk. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Comprehensive Reviews in Food Science and Food Safety 2012, 11 (2) , 119-132. https://doi.org/10.1111/j.1541-4337.2011.00177.x
    9. A.A. Argyri, E.Z. Panagou, G.-J.E. Nychas. Advances in vacuum and modified atmosphere packaging of poultry products. 2012, 205-247. https://doi.org/10.1533/9780857095718.2.205
    10. Sweetie R. Kanatt, M. Shobita Rao, S.P. Chawla, Arun Sharma. Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing. Radiation Physics and Chemistry 2010, 79 (12) , 1259-1263. https://doi.org/10.1016/j.radphyschem.2010.07.008
    11. Sarah Padilla. Quality Characteristics of Poultry Products. 2010, 451-465. https://doi.org/10.1002/9780470504451.ch24
    12. Yoshinori Mine, Marie Yang. Functional Properties of Egg Components in Food Systems. 2010, 579-630. https://doi.org/10.1002/9780470504451.ch29
    13. Ioannis S. Arvanitoyannis, Alexandros Ch. Stratakos. Irradiation of Poultry and Eggs. 2010, 223-264. https://doi.org/10.1016/B978-0-12-374718-1.10007-0
    14. N. Botsoglou, E. Botsoglou. Oxidation and protection of poultry and eggs. 2010, 50-90. https://doi.org/10.1533/9780857090331.1.50
    15. H.A. Ismail, E.J. Lee, K.Y. Ko, D.U. Ahn. Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef. Journal of Food Science 2009, 74 (6) , C432-C440. https://doi.org/10.1111/j.1750-3841.2009.01207.x
    16. Joong-Ho Kwon, Youngju Kwon, Ki-Chang Nam, Eun Joo Lee, Dong U. Ahn. Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken. Meat Science 2008, 80 (3) , 903-909. https://doi.org/10.1016/j.meatsci.2008.04.009
    17. María De Lourdes Pérez‐Chabela. Shelf Life of Fresh and Frozen Poultry. 2007, 467-474. https://doi.org/10.1002/9780470277829.ch36
    18. Sweetie R. Kanatt, Ramesh Chander, Arun Sharma. Effect of radiation processing on the quality of chilled meat products. Meat Science 2005, 69 (2) , 269-275. https://doi.org/10.1016/j.meatsci.2004.07.006
    19. KC Nam, DU Ahn. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poultry Science 2003, 82 (9) , 1468-1474. https://doi.org/10.1093/ps/82.9.1468
    20. KC Nam, DU Ahn. Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties. Poultry Science 2003, 82 (5) , 850-857. https://doi.org/10.1093/ps/82.5.850
    21. K.C. Nam, D.U. Ahn. Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Pattie. Journal of Food Science 2002, 67 (9) , 3252-3257. https://doi.org/10.1111/j.1365-2621.2002.tb09574.x
    22. M Du, K.C Nam, S.J Hur, H Ismail, D.U Ahn. Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets. Meat Science 2002, 60 (1) , 9-15. https://doi.org/10.1016/S0309-1740(01)00096-1
    23. M. Du, S.J. Hur, K.C. Nam, H. Ismail, D.U. Ahn. Volatiles, Color, and Lipid Oxidation of Broiler Breast Fillets Irradiated Before and After Cooking. Poultry Science 2001, 80 (12) , 1748-1753. https://doi.org/10.1093/ps/80.12.1748
    24. Cheorun Jo, Dong Uk Ahn, Myung Woo Byun. Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E. Radiation Physics and Chemistry 2001, 61 (1) , 41-47. https://doi.org/10.1016/S0969-806X(00)00384-4
    25. J.I. Lee, S. Kang, D.U. Ahn, M. Lee. Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage. Poultry Science 2001, 80 (1) , 105-108. https://doi.org/10.1093/ps/80.1.105
    26. M. Du, D.U. Ahn. Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder. Journal of Food Science 2000, 65 (4) , 625-629. https://doi.org/10.1111/j.1365-2621.2000.tb16062.x
    27. D.U. Ahn, C. Jo, D.G. Olson. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Science 2000, 54 (3) , 209-215. https://doi.org/10.1016/S0309-1740(99)00081-9
    28. C. Jo, D.U. Ahn. Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content. Journal of Food Science 2000, 65 (2) , 270-275. https://doi.org/10.1111/j.1365-2621.2000.tb15992.x
    29. D. U. Ahn, D. G. Olson, C. Jo, J. Love, S. K. Jin. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage. Journal of Food Science 1999, 64 (2) , 226-229. https://doi.org/10.1111/j.1365-2621.1999.tb15870.x
    30. DU Ahn, JL Sell, C Jo, X Chen, C Wu, JI Lee. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. Poultry Science 1998, 77 (6) , 912-920. https://doi.org/10.1093/ps/77.6.912
    31. D.U. Ahn, D.G. Olson, C. Jo, X. Chen, C. Wu, J.I. Lee. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Science 1998, 49 (1) , 27-39. https://doi.org/10.1016/S0309-1740(97)00101-0
    32. D.U. AHN, D.G. OLSON, J.I. LEE, C. JO, C. WU, X. CHEN. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties. Journal of Food Science 1998, 63 (1) , 15-19. https://doi.org/10.1111/j.1365-2621.1998.tb15665.x
    33. D.U. AHN, J.L. SELL, M. JEFFERY, C. JO, X. CHEN, C. WU, J.I. LEE. Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat. Journal of Food Science 1997, 62 (5) , 954-958. https://doi.org/10.1111/j.1365-2621.1997.tb15014.x
    34. Günter Westphal, Hans Buhr, Horst Otto. Literaturverzeichnis. 1996, 258-271. https://doi.org/10.1007/978-3-642-61167-4_13
    35. Henry Delinc�e. Internationale Zusammenarbeit zum Nachweis bestrahlter Lebensmittel. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 1993, 197 (3) , 217-226. https://doi.org/10.1007/BF01185274

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