Published 1989
| Version v1
Journal article
Effects of gamma ray radiation sterilization on chemical components of soy sauce
Creators
- 1. Jiangsu Academy of Agricultural Sciences, Nanjing (China). Inst. of Application of Atomic Energy in Agriculture
Description
Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment. (author)
Additional details
Publishing Information
- Journal Title
- Radiation Physics and Chemistry
- Journal Volume
- 34
- Journal Issue
- 5
- Series
- Radiat. Phys. Chem.
- Journal Page Range
- 869-870
- ISSN
- 0146-5724
- CODEN
- RPCHD
Conference
- Title
- 2. Japan-China bilateral symposium on radiation chemistry.
- Dates
- 29 Sep - 4 Oct 1985.
- Place
- Osaka (Japan).
INIS
- Country of Publication
- United Kingdom
- Country of Input or Organization
- United Kingdom
- INIS RN
- 21027542
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Resource subtype / Literary indicator
- Conference
- Descriptors DEI
- AMINO ACIDS; CHEMICAL COMPOSITION; GAMMA RADIATION; RADAPPERTIZATION; SODIUM CHLORIDES; SPICES
- Descriptors DEC
- ALKALI METAL COMPOUNDS; CARBOXYLIC ACIDS; CHLORIDES; CHLORINE COMPOUNDS; ELECTROMAGNETIC RADIATION; FOOD PROCESSING; HALIDES; HALOGEN COMPOUNDS; IONIZING RADIATIONS; IRRADIATION; ORGANIC ACIDS; ORGANIC COMPOUNDS; RADIATIONS; RADIOSTERILIZATION; SODIUM COMPOUNDS; STERILIZATION