Published November 1982 | Version v1
Journal article Metadata-only

Comparative study of garlic industrial paste conservation by gamma irradiation techniques and by chemical process

Creators

  • 1. Universite de Clermont, 63 - Aubiere (France)
  • 2. INSERM, 63 - Clermont-Ferrand (France)

Description

By gamma irradiation techniques, garlic industrial paste conservation has been studied. Dose influence on its components has been analysed to use the product some months after. We have found that a 3 kGy dose is convenient comparing to 10 kGy limit value established by international experts

Abstract (French)

Par des techniques d'irradiation gamma, on a etudie la conservation de la pate d'ail industrielle. L'influence de la dose d'irradiation gamma sur les constituants a ete analysee pour conserver le produit pendant plusieurs mois. Nous avons constate qu'une dose de 3 kGy est suffisante et compatible avec la valeur limite de 10 KGy admise par les experts

Additional details

Additional titles

Original title (French)
Etude comparative d'un procede de conservation de pate d'ail par irradiation gamma et par traitement chimique

Publishing Information

Journal Title
Ind. Aliment. Agric. (Paris)
Journal Volume
99
Journal Issue
11
Series
Ind. Aliment. Agric. (Paris).
Journal Page Range
979-982
ISSN
0019-9311

INIS

Country of Publication
France
Country of Input or Organization
France
INIS RN
14761327
Subject category
S60: APPLIED LIFE SCIENCES;
Descriptors DEI
DOSE-RESPONSE RELATIONSHIPS; FOOD; GAMMA RADIATION; PRESERVATION; WHOLESOMENESS
Descriptors DEC
ELECTROMAGNETIC RADIATION; IONIZING RADIATIONS; RADIATIONS