THE EFFECT OF *gamma/-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. V. THE CHANGE IN THE ABSORPTION SPECTRA OF SAKE AND ARTIFICIAL SAKE BY *gamma/-IRRADIATION
Journal Article
·
· Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol.
OSTI ID:4827422
When sake and artificial sake were irradiated with gamma rays from a 1400-c Co/sup 60/ source at the rate of 2.5 x 10/sup 4/ r/hr up to 2 x 10/sup 5/ to 2 x 10/sup 6/ r, the color tone of the former increased while the latter decreased. This phenomenon was explained by a study of the absorption spectrum which showed that the different amino-acid concentrations and the decomposition of the artificial coloring were responsible for the decrease in color. The color tone of sake increased because of the presence of 2,4-Dopa produced from tryptophan and tyrosene by gamma irradiation. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-16-022207
- OSTI ID:
- 4827422
- Journal Information:
- Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol., Journal Name: Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol. Vol. Vol: 38; ISSN HKZAA
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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