Flavor ionizing radiation

Because weak CL emission often is produced from the oxidation of many solid organic compounds, the measurement of this light emission may be used as an indicator of changes in materials composition due to oxidation processes, and for evaluating stabilizers intended to prevent or retard these oxidative alterations [6], Some examples of materials than can be characterized by CL emission are the polymers that are degraded by weathering, exposure to heat, or exposure to ionizing radiation, or food components that suffer flavor alterations. In this... 

Cooling, sensation based on generalized membrane response, 15-18 Copper sulfate, use for control of off-flavor metabolites, 327 Cysticercus species, ionizing radiation, 296,298f... 

Food-derived anticarcinogens, conjugated dienoic derivatives of linoleic acid, 262-270 Food quality health concerns, 5-6 maintenance by natural and synthetic compounds, 56-76 molecular s proaches to study, 1-6 related to antimicrobial peptides, 303-318 Foodbome pathogens, ionizing radiation, 296-298 Free radical(s) beef flavor peptides, 89-91 oxidation generating system, 88-89,91/ protein composition, 88-89,91/... 

Radiation Biochemistry of Carbohydrates. Normal autolytic processes are not affected by pasteurizing doses of ionizing radiation. The principal source of volatile base in irradiated and unirradiated or sterile fish or shellfish tissues is through enzymatic amination of adenosine monophosphate to the flavor-active compound inosine monophosphate. 

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