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Fate of Some Pesticides during Brining and Cooking of Chinese Cabbage and Spinach  

Kang, Se-Mi (Food Processing Division, Andong National University)
Lee, Mi-Gyung (Food Processing Division, Andong National University)
Publication Information
Food Science and Biotechnology / v.14, no.1, 2005 , pp. 77-81 More about this Journal
Abstract
Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.
Keywords
Chinese cabbage; spinach; pesticide residue; cooking; residue reduction;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
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