1 |
Kampelmacher, E. H. 1983. Irradiation for control of salmonella and other pathogens in poultry and fresh meat. Food Technol. 37(4), 117-119, 169
|
2 |
Park, S. W. and P. B. Addis. 1985. HPLC Determination of C-7 oxidized cholesterol derivatives in foods. J. Food Sci. 50, 1437-1441, 1444
DOI
|
3 |
Park, S. W. and P. B. Addis. 1986. Identification and quantitative estimation of oxidized cholesterol derivatives in heated tallow. J. Agri. Food Chem. 34, 653
DOI
|
4 |
Schiller, E.A., D. E. Pratt and E. F. Reber. 1973. Lipid changes in egg yolks and cakes baked in microvave ovens. J. Amer. Diet. Assn. 62, 529
|
5 |
Siedler, A. J., D. Springer, H. T. Slover and J. Kizlaitis. 1964. Nutrient content of variety meats. 3. Fatty acid composition of lipids of certain raw and cooked variety meats. J. Food Sci. 29, 877
DOI
|
6 |
Smith, J. L. 1981. Cholesterol autoxidation. Plenum press. New York
|
7 |
Terrell, R. N., R. W. Lewis, R. G. Cassens and R. W. Bray. 1967. Fatty acid composition of bovine subcutaneous fat depots determined by gas-liquid chromatography. J. Food Sci. 32, 516
|
8 |
Wilting, J., H. Nauta and R. Braams. 1971. The reaction rate constant of hydrated electron with some hemoproteins as a function of the pH. FEBS Letters 16, 147
DOI
ScienceOn
|
9 |
Zunin, P., F. Evangelisti, M. F. Caboni, G. Penzazzi, G. Lercker, and E. Tiscornia, 1995. Cholesterol oxidation in baked foods containing fresh and powdered eggs. J. Food Sci. 60, 913-916
DOI
ScienceOn
|
10 |
Lai, S. M., J. I. Gray and M. E. Zabik. 1995. Evaluation of solid phase extraction and gas chromatography for determination of cholesterol oxidation products in spray-dried whole egg. J. Agric. Food Chem. 43, 1122-1126
DOI
ScienceOn
|
11 |
Luby, J. M., J. I. Gray and B. R. Harte. 1986. Effects of packaging and light sources on the oxidative stability of cholesterol in butter. J. Food Sci. 51, 908-911
DOI
|
12 |
Melton, S.L. 1983. Methodology for following lipid oxidation in muscle foods. Food Technol. 37, 105
|
13 |
Missler, S. R., B. A. Wasilchuck, C. Jr. Merritt. 1985. Separation and identification of cholesterol oxidation products in dried egg preparations. J. Food Sci. 50, 595-598, 646
DOI
|
14 |
Monahan, F. J., D. J. Buckley, J. I. Gray, P. A. Morrissey, A. Asgher, T. J. Hanrahan and P. B. Lynch. 1990. Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Sci. 27, 99-108
DOI
ScienceOn
|
15 |
Monahan, F. J., J. I. Gray, A. M. Booren, E. R. Miller, D. J. Buckley, P. A. Morrissey and E. A. Gpmaa. 1992. Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem. 40, 1310-1315
DOI
|
16 |
Naber, E. C., and M. D. Biggert, 1985. Analysis for and generation of cholesterol oxidation products in egg yolk by heat treatment. Poultry Sci. 64, 341-347
DOI
|
17 |
Ohshima, T., N. Li and C. Koizumi. 1993. Oxidative decomposition of cholesterol in fish products. J. Am. Oil Chem. Soc. 70, 595-600
DOI
ScienceOn
|
18 |
Chan, S. H., Gray, J. I. and Gomaa, E. A. 1993. Cholesterol oxidation in whole powders as influenced by processing and packaging. Food Chem. 47, 321-328
DOI
ScienceOn
|
19 |
Paniangvait, P., A. J. King, A. D. Jones and B. G. German. 1995. Cholesterol oxides in foods of animal origin. J. Food Sci. 60, 1159-1174
DOI
|
20 |
Patterson. M. F., A. P. Damoglou and R. K. Buick. 1993. Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat Food Microbiol. 10, 197
DOI
ScienceOn
|
21 |
Cleveland, M. Z. and N. D. Harris, 1987. Oxidation of cholesterol in commercially processed cow's milk. J. Food Prot. 50, 867-871
DOI
|
22 |
Dempster, J. F. 1985. Radiation preservation of meat and meat products :a review. Meat Science, 12, 61-89
DOI
ScienceOn
|
23 |
Dessouki, T. M., I. M. Soliman, Y. Mifi and S. X. Saied. 1978. Acceletation of fattening beef meat aging by means of antibiotics and ionizing irradiation. Agric. Res. Review. 56, 115-126
|
24 |
Ehioba, R M., A. A. Kraft, R A. Molins, H. W. Walker, D. G. Olson, G. Subbaraman and R. P. Skowronski. 1987. Effect of low-dose (100 krad) gamma radiation on the microflora of vacuum-packaged ground pork with and without added sodium phosphates. J. Food Sci. 52(6), 1477
|
25 |
Folch, J. M., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226, 497
|
26 |
Giam, I. and Dugan, Jr, J. R. 1965. The fatty acid composition of free and bound lipids in freeze dried meat. J. Food Sci. 30, 262
DOI
|
27 |
Groninger, H. S, A. L. Tappel and F. W. Knapp. 1956. Some chemical and organoleptic changes in gamma-irradiated meats. Food Res. 21, 555
|
28 |
Land. E. J. and A. J. Swallow. 1971. One electron reactions in biochemical systems as studied by pulse radioltsis. 5. Cytochromec. Arch. Biochem. Biophts. 145, 365
DOI
ScienceOn
|
29 |
Janicki, L. J., and H. Appeldore. 1974. Effect of Broiling, Grill Frying and Microwave cooking on moisture, some lipid components and total Fatty acids of Ground Beef. J. Food Sci. 39, 715
DOI
|
30 |
Kilgore, L., and M. Bailey. 1970. Degradation of linoleic acid during potato frying. J. Amer. Diet. Assn. 56, 130
|
31 |
Ahn, D. V., F. H. Wolfe, J. S. Sim and D. H. Kim. 1992. Packaging cooked turkey meat patties while hot reduces lipid oxidation. J. Food Sci. 57(5), 1075
DOI
|
32 |
Ahn, D. V., Olson, D. G., Lee, J. I., Jo, C., Wu, C. and Chen, X. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63, 15-19
DOI
ScienceOn
|
33 |
Beuchat, J. R, Doyle, M. P., and Brackett, R E. 1993. Irradiation inactivation of bacterial pathogens in ground beef. AMI Foundation, Arlington, VA
|
34 |
Mattison, M. L., A. A. Kraft, D. G. Olson, H. W. Walker, R. E. Rust and D. B. James. 1986. Effect of low dose irradition of pork loins on the microflora, sensory characteristics and fat stability. J. Food Sci. 51(2), 284-287
DOI
|
35 |
Buchalla, R, C. Schu'ttler and K. W. Bo'gl. 1993a. Effects of ionizing radiation on plastic food packaging materials : A review. Part J. Chemical and physical changes. J. Food Prot. 56(11), 991
DOI
|
36 |
Buchalla, R, C. Schu'ttler and K. W. Bo'gl. 1993b. Effects of ionizing radiation on plastic food packaging materials : A review. Part 2. Global migration, sensory changes and the fate of additives. Food Prot. 56(11), 998
DOI
|
37 |
Buege, J. A. and Aust, J. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52, 302
DOI
|
38 |
Hwang, K. T. and G. Maerker. 1993. Quantification of cholesterol oxidatin products in unirradiated and irradiated meats. J. Am. Oil Chem. Soc. 70, 371-375
DOI
ScienceOn
|
39 |
Zubillaga, M. P. and G. Maerker. 1991. Quantification of three cholesterol oxidation products in raw meat and chicken. J. Food Sci. 56, 1194-1196
DOI
|