Abstract
The effect of irradiation upon the chemical constituents of spices has not been widely studied so far. Radiolysis products from lipids have not received sufficient attention in the past, though it had been shown that the degradation products in irradiated spices were not very different from those treated by acceptable processing methods. Though there was no doubt that highly toxic products could arise from the irradiation of these comp nents, in order to explore certain areas it was necessary to provide some additional data.
Biacs, P A;
Gruiz, K
[1]
- Budapesti Mueszaki Egyetem (Hungary). Mezoegazdasagi Kemiai Technologiai Tanszek
Citation Formats
Biacs, P A, and Gruiz, K.
Effect of gamma-irradiation on the lipid composition of spices: sweet noble paprika, black pepper and nutmeg.
Hungary: N. p.,
1980.
Web.
Biacs, P A, & Gruiz, K.
Effect of gamma-irradiation on the lipid composition of spices: sweet noble paprika, black pepper and nutmeg.
Hungary.
Biacs, P A, and Gruiz, K.
1980.
"Effect of gamma-irradiation on the lipid composition of spices: sweet noble paprika, black pepper and nutmeg."
Hungary.
@misc{etde_6739693,
title = {Effect of gamma-irradiation on the lipid composition of spices: sweet noble paprika, black pepper and nutmeg}
author = {Biacs, P A, and Gruiz, K}
abstractNote = {The effect of irradiation upon the chemical constituents of spices has not been widely studied so far. Radiolysis products from lipids have not received sufficient attention in the past, though it had been shown that the degradation products in irradiated spices were not very different from those treated by acceptable processing methods. Though there was no doubt that highly toxic products could arise from the irradiation of these comp nents, in order to explore certain areas it was necessary to provide some additional data.}
journal = []
volume = {19:1}
journal type = {AC}
place = {Hungary}
year = {1980}
month = {Jan}
}
title = {Effect of gamma-irradiation on the lipid composition of spices: sweet noble paprika, black pepper and nutmeg}
author = {Biacs, P A, and Gruiz, K}
abstractNote = {The effect of irradiation upon the chemical constituents of spices has not been widely studied so far. Radiolysis products from lipids have not received sufficient attention in the past, though it had been shown that the degradation products in irradiated spices were not very different from those treated by acceptable processing methods. Though there was no doubt that highly toxic products could arise from the irradiation of these comp nents, in order to explore certain areas it was necessary to provide some additional data.}
journal = []
volume = {19:1}
journal type = {AC}
place = {Hungary}
year = {1980}
month = {Jan}
}