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) |
1 |
Food Standards Codex
/
|
2 |
Analysis of variability factors in establishing pesticide residue limits on food crops
/
|
3 |
Guidebook on Pesticide Usage
/
|
4 |
Canning operations that reduce insecticide levels in prepared foods and in solid food wastes
/
|
5 |
Organophosphorus pesticides removal effect in rice and Korean cabbage by washing and cooking
/
|
6 |
Leaching of pesticide residues during juicing of kale crop
/
|
7 |
Elimination of phenthoate residues in the washing and cooking of polished rice
/
|
8 |
Removal of pesticide residues in rice bran oil by refining process
/
|
9 |
Removal of phenthoate residues during the preparation of dietary fiber and bioflavonoid from mandarin peels
/
|
10 |
Effect of storage temperature, washing and cooking on postharvest-treated pesticide residues in polished rice
/
|
11 |
Reducing effect of pesticide residue of agricultural products according to different cooking methods
/
|
12 |
Reduction of pesticide residues on produce by rinsing
/
DOI |
13 |
Effect of commercial processing on pesticide residues in selected fruits and vegetables
/
|
14 |
Analysis before and after cooking processes of a trace chlorpyrifos spiked in polished rice
/
DOI |
15 |
Behavior of residual organophosphorus pesticides in foodstuffs during leaching or cooking
/
DOI |
16 |
Risk assessment of organophosphorus pesticide residues in Korean foods
/
|
17 |
Reduction factors and risk assessment of organophosphorus pesticides in Korean foods
/
|
18 |
Elimination of insecticides EPN residues during rice cooking and kimchi preparation
/
|
19 |
Food Safety and Toxicology
/
|
20 |
Removal of EPN residues in washing and cooking processes of Chinese cabbage and radish
/
|
21 |
Changes of organophosphorus pesticide residues by washing and heating in vegetables. Report S.I.H.E. Vol.33
/
|