[Thiamine in irradiated foodstuffs. II. Combined effects of irradiation, storage and cooking on the thiamine content (author's transl)].
The effects of 10 MeV electron radiation, of storage for several months and of heating on the thiamine content of wheat flour, crushed oats, ground pork, and dried whole egg were studied. A synergistic effect of these treatments on thiamine losses was observed. In irradiated samples thiamine content was more affected by storage and heating than in unirradiated ones.
D002523:Edible Grain / Q000528:radiation effects; D004531:Eggs / Q000528:radiation effects; D005514:Food Irradiation; D005519:Food Preservation; D008460:Meat; D011830:Radiation Effects; D013696:Temperature; D013831:Thiamine / Q000032:analysis*; D014908:Triticum / Q000528:radiation effects
D013831:Thiamine
Thiamin in bestrahlten Lebensmitteln II. Kombinierter Einfluss von Bestrahlung, Lagerung und Erhitzen auf den Thiamingehalt