Distribution of Radioactive Cesium (¹³⁴Cs Plus¹³⁷Cs) in a Contaminated Japanese Soybean Cultivar during the Preparation of Tofu, Natto, and Nimame (Boiled Soybean)

By Hachinohe Mayumi   Kimura Keitarou   Kubo Yuji   Tanji Katsuo   Hamamatsu Shioka   Hagiwara Shoji   Nei Daisuke   Kameya Hiromi   Nakagawa Rikio   Matsukura Ushio   Todoriki Setsuko   Kawamoto Shinichi  

Journal of Food Protection, Vol. 76, Iss. 6, 2013-06 ,pp. : 1021-1026

International Association for Food Protection

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Dynamics of Radioactive Cesium (¹³⁴Cs and ¹³⁷Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour

By Kimura Keitarou   Kameya Hiromi   Nei Daisuke   Kakihara Yoshiteru   Hagiwara Shoji   Okadome Hiroshi   Tanji Katsuo   Todoriki Setsuko   Matsukura Ushio   Kawamoto Shinichi  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1823-1828

International Association for Food Protection

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Recovery of 137 Cs by a Bioaccumulation System Using Rhodococcus erythropolis CS98

By Tomioka N.   Tanaka K.   Uchiyama H.   Yagi O.   Kokufuta E.  

Journal of Fermentation and Bioengineering, Vol. 85, Iss. 6, 1998-01 ,pp. : 604-608

Elsevier

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Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean

By Han Sung-Hee  

European Food Research and Technology A, Vol. 227, Iss. 5, 2008-09 ,pp. : 1315-1321

Springer Publishing Company

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Fate of Aflatoxin B₁ during the Cooking of Korean Polished Rice

By Park Je Won   Lee Chan   Kim Young-Bae  

Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1431-1434

International Association for Food Protection

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