Report of the Working Party on Irradiation of Food / [issued by the] Committee on Medical and Nutritional Aspects of Food Policy, Ministry of Health.

  • Great Britain. Working Party on Irradiation of Food
Date:
1964
Catalogue details

Licence: Public Domain Mark

Credit: Report of the Working Party on Irradiation of Food / [issued by the] Committee on Medical and Nutritional Aspects of Food Policy, Ministry of Health. Source: Wellcome Collection.

    85/96 (page 77)
    logically active compounds. In: Report of the Meeting on the Wholesomeness of Irradiated Foods, Brussels, 23-30 October, 1961, organized by the Food and Agriculture Organization, the World Health Organization and the International Atomic Energy Agency, pp. 44-60. Rome, Food and Agriculture Organization. — KRAYBILL, H. F., LINDER, R. O., READ, M. S., SHAW, T. M. and Isaac, G. J. (1959). Effect of ionizing radiation on the allergenicity of milk protein. J. Dairy Sci., 42, 581- 588. KRAYBILL, H. F., READ, M. S. and FRIEDERMANN, T. E. (1956). Wholesomeness of gamma-irradiated foods fed to rats. Fed. Proc., 15, 933-937. KRAYBILL, H. F., READ, M. S., HARDING, R. S. and FRIEDERMANN, T. E. (1960). Bio- chemical alteration of milk proteins by gamma and ultraviolet irradiation. Food Res., 25, 372-381. Kuna, H. C., GADEN, E. L. and Kina, C. G. (1953). Vitamins and enzymes in milk: effect of gamma radiation on activity. J. agric. Fd Chem., 1, 142-144. LANG, K. (1962). Studies on the wholesomeness of irradiated fats. In: Report of the Meeting on the Wholesomeness of Irradiated Foods, Brussels, 23-30 October, 1961, organized by the Food and Agriculture Organization, the World Health Organization and the International Atomic Energy Agency, pp. 148-156. Rome, Food and Agriculture Organization. Also in German in: Z. Ernahrungsw, 1962, 2, 141-146. LANGERAK, D. I. (1961). Een studie over de toepassingsmogelijkheden van ioniserende stralen bij het conserveren van zacht fruit. [A study of the possibilities of using ionising radiation for soft fruit preservation]. Kernenergie Landbouw, 3(3), 13-14. [English translation available at the Atomic Energy Research Establishment, Wantage] Larson, P. S., BELTER, L. F., CRAWFORD, E. M., HAAG, H. B., FINNEGAN, J. K. and SmiTH, R. B. (1961). Effects of adding gamma-irradiated green beans or fruit compote to the diet of dogs. Toxicol. appl. Pharmacol., 3, 57-62. Lea, C. H., MACFARLANE, J. J. and PARR, L. J. (1960). Treatment of meats with ionising radiations. 5. Radiation pasteurisation of beef for chilled storage. J. Sci. Fd Agric., 11, 690-694. Lea, D. E. (1955). Actions of radiations on living cells. 2nd edition. Cambridge, Camb- ridge University Press. Le Cierc, A., GILLOUX, P., SIFFERT, J., LACHIVER, J. C., DELIGNE, C. and FAUCQUEM- BERGUE, D. (1959). Influence de l’irradiation sur la composition chimique des viandes. [Effect of irradiation on the chemical composition of meats]. Ann. Falsif., Paris, 52, 251-25). Lemmon, R. M., PARsons, M. A. and Cun, D. M. (1955). Effects of ionizing radiation on choline chloride and its analogs. J. Amer. chem. Soc., 77, 4139-4142. LerKE, P. A. and FARBER, L. (1961). Preservation of fish and shellfish by relatively low doses of beta radiation and antibiotics. Food Tech., Champaign, 15, 145-152. Ley, F. J. (1964). Food irradiation. In: Massive radiation techniques, edited by S. Jefferson, pp. 98-140. London, Newnes. Ley, F. J., FREEMAN, B. M. and Hosps, B. C. (1963). The use of gamma radiation for the elimination of salmonellae from various foods. /. Hyg., Camb., 61, 515-529. Ley, F. J. and HALL, R. H. (1960). Effect of y radiation on nisin. Nature, 188, 1184-1185. Ley, F. J. and HICKMAN, J. R. (1960). Processing by irradiation. 2. Application to food preservation. Research, Lond., 13, 193-197. Ley, F. J. and TALLENTIRE, A. (1964). Sterilization by radiation or heat — some micro- biological considerations. Pharm. J., 193, 59-61. LICCIARDELLO, J. J., NICKERSON, J. T. R., PRoctor, B. E. and CAMPBELL, C. L. (1959a). Storage characteristics of some irradiated foods held at various temperatures above freezing. 1. Studies with chicken meat and sweet potatoes. Food Tech., Champaign, 13, 398-404. LICCIARDELLO, J. J., NICKERSON, J. T. R., PRocror, B. E. and CAMPBELL, C. L. (1959b). Storage characteristics of some irradiated foods held at various temperatures above freezing. 2. Studies with pork sausage and scallops. Food Tech., Champaign, 13, 405- 409. i.