The Effect of Radiation Sterilization on the Nutritive Value of Foods
- 1 September 1959
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 69 (1), 45-48
- https://doi.org/10.1093/jn/69.1.45
Abstract
The effect of irradiation at 2.8 million, 5.6 million, and 9.3 million rad levels on the amino acid composition of milk and beef was studied. It was found that glutamic acid, aspartic acid, serine and glycine were most seriously reduced by irradiation in both milk and beef.Keywords
This publication has 7 references indexed in Scilit:
- The Effect of Radiation Sterilization on the Nutritive Value of Foods I. Biological Value of Milk and Beef ProteinsJournal of Nutrition, 1956
- Chromatographic determination of cystine as cysteic acidBiochemical Journal, 1954
- A CHROMATOGRAPHIC INVESTIGATION OF THE AMINO ACID CONSTITUENTS OF NORMAL URINEJournal of Biological Chemistry, 1953
- Mode of action of high-voltage cathode rays on aqueous solutions of amino-acidsBiochemical Journal, 1953
- CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINSJournal of Biological Chemistry, 1951
- AN IMPROVED METHOD OF HYDROLYSIS FOR USE IN THE MICROBIOLOGICAL DETERMINATION OF TRYPTOPHAN IN HUMAN MILK1950
- PHOTOMETRIC NINHYDRIN METHOD FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDSJournal of Biological Chemistry, 1948