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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.5 No.1
- 발행연도
- 2000.3
- 수록면
- 20 - 24 (5page)
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초록· 키워드
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A study was carried out to establish the detection method of irradiated corn, potato, and sweet potato starches. The samples were packed in polyethylene bags and irradiated with 1, 3, 5, 7, 10, and 15 kGy using a Co-60 irradiator. The maximum viscosity of irradiated and unirradiated corn, potato, and sweet potato starches reduced by increase of irradiation dose levels and showed significant differences which clearly showed the effect of irradiation dose levels (p<0.05). Regression expressions and coefficients (p<0.000) of corn, potato, and sweet potato starches were y=-38.538x+718.23 (r²=0.9761), y=669.97e^(-0.1372x) (r²=0.9820) and y=-42.544x+730.26 (r²=0.9939), respectively. Normalized parameter A, B and C values showed a dose dependent relationship and were a better parameter for detecting the irradiated starches than that of the maximum viscosity itself.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
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