2004
DOI: 10.1016/j.radphyschem.2003.08.012
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The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese

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Cited by 23 publications
(15 citation statements)
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“…These results may be correlated with the colour changes observed by other authors (Seisa et al, 2004;Tsiotsias et al, 2002) in different types of cheese after irradiation. Irradiation (particularly at 4.7 kGy) increased redness (a * value) and decreased yellowness (b * value) of Feta (Konteles et al, 2009) and Cheddar (Seisa et al, 2004).…”
Section: General Physico-chemical Characteristics Texture and Coloursupporting
confidence: 88%
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“…These results may be correlated with the colour changes observed by other authors (Seisa et al, 2004;Tsiotsias et al, 2002) in different types of cheese after irradiation. Irradiation (particularly at 4.7 kGy) increased redness (a * value) and decreased yellowness (b * value) of Feta (Konteles et al, 2009) and Cheddar (Seisa et al, 2004).…”
Section: General Physico-chemical Characteristics Texture and Coloursupporting
confidence: 88%
“…Irradiation (particularly at 4.7 kGy) increased redness (a * value) and decreased yellowness (b * value) of Feta (Konteles et al, 2009) and Cheddar (Seisa et al, 2004).…”
Section: General Physico-chemical Characteristics Texture and Colourmentioning
confidence: 97%
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“…When cheddar cheese is treated by low-dose gamma irradiation, radical species induce lipid oxidation (Seisa et al, 2004). Similar to irradiation, plasma can generate radicals and compromise the functions of fatty acids (especially unsaturated fatty acids), thereby inducing lipid oxidation (Kim et al, 2013;Laroussi, 1996;Montie, KellyWintenberg, & Reece Roth, 2000).…”
Section: Accepted Manuscriptmentioning
confidence: 99%
“…The general application of irradiation to dairy products has been limited by topical development of off-odours; however, no objectionable sensory scores were recorded in Venezuelan white cheese (Palmita type) at low irradiation doses, and a 4 kGy-dose followed by ripening at 8 or 16 C produced safe and acceptable ripened Cheddar cheese (Seisa et al, 2004). Besides a reduction in microorganism viability, Kim et al (2004) claimed that g-irradiation may actually destroy biogenic amine molecules.…”
Section: Introductionmentioning
confidence: 99%