Browsing by Author "Smith, J.S."

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Browsing by Author "Smith, J.S."

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  • Fate of fumonisins in cattle fed contaminated feed
    Smith, J.S.; Thakur, R.A.; Nagaraja, T.G.; Wallace, N. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Fumonisins are water-soluble carcinogenic mycotoxins produced by many species of Fusarium molds. Fumonisins occur widely in corn, making them a problem in corn-based feed. Their toxicity has been established in many ...
  • Formation and safety of 2-dodecylcyclobutanone, a unique radiolytic product in irradiated beef
    Gadgil, P.; Smith, J.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Treating food with ionizing radiation improves product safety and helps maintain quality. The main selling point of irradiated foods is that it is microbially safe. Beginning in October 2002, companies could petition the ...
  • Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients
    Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using ...
  • Inhibition of heterocyclic amine formation in ground beef
    Smith, J.S.; Abdulkarim, B.G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    he natural antioxidant carnosine, moisture retention by covered cooking, and low temperature cooking were evaluated as ways to inhibit heterocyclic amine (HCA) formation in fried ground beef. Samples were fried at 375EF ...