Published April 1978
| Version v1
Book
Pulse Radiolysis Study of Egg White
- 1. Boris Kidric Institute of Nuclear Sciences, Belgrade, Yugoslavia (Serbia)
Description
Radiolytic processes in egg white in intervals of 0.1 μs to several seconds have been studied by the pulse radiolysis technique. The formation and decay of short-lived intermediates and their absorption spectra were observed under varied experimental conditions. The results show that intermediates are produced predominantly in reactions of radicals formed in water radiolysis with egg white proteins. The intermediates decay mainly in the first-order intermolecular processes, though the mechanism of transformations is very complex. (author)
Additional details
Publishing Information
- Publisher
- IAEA
- Imprint Place
- Vienna (International Atomic Energy Agency (IAEA))
- ISBN
- 92-0-010278-6
- Imprint Title
- Food Preservation by Irradiation. Vol. I. Proceedings of an International Symposium on Food Preservation by Irradiation
- Imprint Pagination
- 616 p.
- Series
- Proceedings Series
- Journal Page Range
- p. 385-394
- ISSN
- 0074-1884
Conference
- Title
- International Symposium on Food Preservation by Irradiation
- Dates
- 21-25 Nov 1977
- Place
- Wageningen (Netherlands)
INIS
- Country of Publication
- International Atomic Energy Agency (IAEA)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 44070864
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Resource subtype / Literary indicator
- Conference
- Descriptors DEI
- ABSORPTION SPECTRA; EGGS; PROTEINS; RADIOLYSIS; RADURIZATION
- Descriptors DEC
- CHEMICAL RADIATION EFFECTS; CHEMICAL REACTIONS; DECOMPOSITION; FOOD PROCESSING; IRRADIATION; ORGANIC COMPOUNDS; PRESERVATION; PROCESSING; RADIATION EFFECTS; RADIOPRESERVATION; SPECTRA
Optional Information
- Notes
- 11 refs., 2 tabs., 2 figs. Imprint:In two volumes
- Secondary number(s)
- IAEA-SM--221/65