ALL RECORD TITLES - FOOD IRRADIATION 1 CD-ROM 1) THE CURRENT OUTLOOK FOR RADIATION PROCESSED FOODS. 2) HISTORY AND STATUS OF THE QUARTERMASTER CORPS RADIATION PRESERVATION OF FOODS PROJECT 7-84-01-002. Chapter I. Factors motivating the development of irradiation food processing. Chapter II. History of the use of ionizing radiation for food preservation. Chapter III. Basic and fundamental aspects of ionizing radiation as related to food processing. Chapter IV. Sources of radiation for food processing. Chapter V. Irradiation in the food processing plant. Chapter VI. Present status of food preservation by ionizing radiations. Part 1: Approach and problems. Chapter VI. Present status of food preservation by ionizing radiations. Part 2: Effects of irradiation on microorganisms, insects, and animal parasites. Chapter VI. Present status of food preservation by ionizing radiations. Part 3: The effects of irradiation on important constituents of food. Chapter VI. Present status of food preservation by ionizing radiations. Part 4: Analytical methods and techniques employed in evaluation of food components and whole foods to compare damage caused by radiation. Chapter VI. Present status of food preservation by ionizing radiations. Part 5: Effects of irradiation on whole foods. Chapter VI. Present status of food preservation by ionizing radiations. Part 6: Effects of processing variables upon irradiated foods. Chapter VI. Present status of food preservation by ionizing radiations. Part 7: Effects of irradiation on packaging. Chapter VII. Determining wholesomeness of irradiated foods. Chapter VIII. Consumer acceptability of irradiated foods. Chapter IX. Economics of food processing by irradiation. Chapter X. Future aspects of the radiation preservation project. Appendix A. Cooperating contractors. Appendix B. Termination reports on project contracts available from U.S. Department of Commerce. 3) SUMMARY U.S. ARMY QUARTERMASTER CORPS PROJECT ON RADIATION PRESERVATION OF FOODS. 4) PUBLIC HEALTH CONSIDERATIONS OF RADIATION PRESERVATION OF FOOD. 5) NUTRIENT CONTENT AND PROCESSING CHARACTERISTICS OF IRRADIATED FOODS USED IN LONG-TERM ANIMAL-FEEDING STUDIES. 6) INFORMATION AND PROCEDURES GUIDE FOR RADIATION STERILIZATION PROJECT. I. Scope of contractors research and development programs. A. Academic and industrial research laboratories. I. Scope of contractors research and development programs. B. Contracts administered by the Surgeon General. I. Scope of contractors research and development programs. C. Cooperative agreements with commercial laboratories. II. Source and dosimetry data. III. Information on packaging. IV. Instructions for use of radiation sources. V. Reporting procedures. 7) INFORMATION AND PROCEDURES GUIDE FOR RADIATION PRESERVATION OF FOODS. (SECOND REVISED EDITION). I. Scopes of contractors' research and development programs. A. Quartermaster Corps' cost contracts. I. Scopes of contractors' research and development programs. B. No cost cooperative agreements by industrial firms with the Quartermaster Corps. I. Scopes of contractors' research and development programs. C. Contracts administered by the Office of the Surgeon General. II. Source and dosimetry data. III. Information on packaging. IV. Instructions for use of radiation sources. V. Reporting procedures. 8) INFORMATION AND PROCEDURES GUIDE FOR RADIATION PRESERVATION OF FOODS PROJECT. (SEVENTH REVISED EDITION) I. Scopes of contractors' research and development programs. A. Quartermaster corps' cost contracts. I. Scopes of contractors' research and development programs. B. Radiation agreements by industrial firms and others with the Quartermaster corps. I. Scopes of contractors' research and development programs. C. Contracts administered by the Office of The Surgeon General. II. Source and dosimetry data. III. Information on packaging. IV. Instructions for use of radiation sources. V. Reporting procedures. 9) DESCRIPTIVE BRIEF ON THE DESIGN AND OPERATING CONCEPTS FOR THE U.S. ARMY IONIZING RADIATION CENTER. 10) PROCEEDINGS CONTRACTORS' ANNUAL MEETING QUARTERMASTER CORPS RADIATION PRESERVATION OF FOODS PROJECT. 11) PROCEEDINGS CONTRACTORS' FIFTH ANNUAL MEETING QUARTERMASTER CORPS RADIATION PRESERVATION OF FOODS PROJECT. 12) LEADERS APPRAISE RESEARCH IN FOOD IRRADIATION. 13) PROCEEDINGS CONTRACTORS' SIXTH ANNUAL MEETING QUARTERMASTER CORPS RADIATION PRESERVATION OF FOODS PROJECT. 14) PROCEEDINGS SEVENTH CONTRACTORS' MEETING QUARTERMASTER CORPS RADIATION PRESERVATION OF FOODS PROJECT. I. Introduction. II. The quartermaster radiation preservation of foods project. III. Status of overseas food irradiation programs. IV. Present status of radiation research. V. Studies of the wholesomeness and nutritional adequacy of irradiated foods. VI. Summary reports of technical sessions. 15) NUCLEAR EFFECTS AND ENGINEERING COORDINATION MEETING. JANUARY 1960. 16) NUCLEAR EFFECTS AND ENGINEERING COORDINATION MEETING; FOOD RADIATION PRESERVATION DIVISION. APRIL 1960. 17) THE RADIATION MICROBIOLOGY CONFERENCE 18) QUARTERLY STATUS REPORT RADIATION STERILIZATION PROJECT. FEBRUARY 1, 1955. Project reports. Changes produced in Lipid materials by high energy radiations - Report #3. Fundamental physical and biochemical changes which occur as a result of radiation treatment resulting in modification of flavor, color, and texture - Report #3. Fundamental physical and biochemical changes which occur as a result of radiation treatment resulting in modifications of flavor, color, and texture - Report #4. The extent and nature of the off-flavor development in foods sterilized by high intensity radiation - Report #5. Flavor of foods sterilized by combining conventional processing with ionizing radiations - Report #5. Development of a method of radiation sterilization of foods without adverse flavor and chemical changes - Report #3. Development of a method of radiation sterilization of foods without adverse flavor and chemical changes - Report #4. Chemistry of color, flavor and odor changes in irradiating meat - Report #3. Chemical changes in protein of sterilized meat - Report #2. Chemical changes in protein of sterilized meat - Report #3. Radiation sensitivity of meat spoilage microorganisms - Report #3. Combined effects of heat and radiation in food sterilization - Report #3. Biochemical activity in radiation sterilized materials - Report #2. Study of chemical changes produced in irradiated proteins and amino acids - Report #1. Effects of ionizing radiation on chemical structure of food proteins - Report #3. 19) QUARTERLY STATUS REPORT, RADIATION STERILIZATION PROJECT, AUGUST 1955. 20) QUARTERLY STATUS REPORT, RADIATION STERILIZATION PROJECT, NOVEMBER 1955. 21) ANNUAL STATUS REPORT, RADIATION PRESERVATION PROJECT*, JANUARY 1956. 22) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1956. 23) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1956. 24) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1956. 25) ANNUAL STATUS REPORT, RADIATION PRESERVATION PROJECT, JANUARY 1957. 26) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1957. 27) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1957. 28) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1957. 29) STATUS REPORT, RADIATION PRESERVATION OF FOODS, 9-10 OCTOBER 1957. 30) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, JANUARY 1958. I. Introduction. II. Current progress of the radiation preservation project. III. Abstracts of Contractors' Reports. IV. Appendix A. Highlights of project developments during year ending 31 October 1957. V. Appendix B. Listing of reporting contractors. 31) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1958. I. Introduction. II. Current progress of the radiation preservation project. III. Abstracts of contractors' reports. IV. Appendix A. Listing of reporting contractors. 32) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1958. 33) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1958. 34) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, NOVEMBER 1958. 35) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1959. 36) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1959. 37) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1959. 38) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, NOVEMBER 1959. 39) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1960. 40) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1960. 41) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1960. 42) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, NOVEMBER 1960. 43) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, FEBRUARY 1961. 44) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, MAY 1961. 45) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, AUGUST 1961. 46) QUARTERLY STATUS REPORT, RADIATION PRESERVATION PROJECT, NOVEMBER 1961. 47) EFFECTS OF IONIZING RADIATION ON PHYSICAL AND CHEMICAL STRUCTURE OF FOOD PROTEINS. 48) EFFECTS OF IONIZING RADIATION ON PHYSICAL AND CHEMICAL STRUCTURE OF PROTEINS. 49) DETERMINATION OF SENSORY CHANGES IN IRRADIATED FOODS. 50) RADIATION STERILIZED SHRIMP. 51) A CORRELATION IN RADIATION STERILIZED FOODS OF THE CHEMICAL CHANGES ASSOCIATED WITH THE CHARACTERISTIC FLAVOR DEVELOPMENT. 52) EFFECT OF IRRADIATION ON CLOSTRIDIUM BOTULINUM TOXIN SUBJECTED TO ULTRACENTRIFUGATION. 53) RELATIONSHIP OF RADIATION INDUCED FAT OXIDATION AND FLAVOR, COLOR, AND VITAMIN CHANGES IN MEAT. 54) RELATIONSHIP OF IRRADIATION INDUCED FAT OXIDATION AND FLAVOR, COLOR, AND VITAMIN CHANGES IN MEAT. 55) STUDY OF THE DESTRUCTION OF FOOD POISONING ORGANISMS IN CANNED FOODS SUBJECTED TO IONIZING RADIATION. 56) STUDY OF CHEMICAL ADDITIVES FOR FOODS TO PREVENT DAMAGE DURING RADIATION STERILIZATION. 57) STUDIES ON IRRADIATION PASTEURIZATION AND IRRADIATION STERILIZATION OF FRUITS AND VEGETABLES. 58) STUDIES ON RADIATION PRESERVATION OF FRUIT AND VEGETABLE PRODUCTS. 59) MICROORGANISMS TO IONIZING RADIATION APPLIED TO FOOD. 60) RESISTANCE OF MICROORGANISMS TO IONIZING RADIATION APPLIED TO FOOD. 61) RESISTANCE OF MICROORGANISMS IONIZING RADIATION APPLIED TO FOOD. 62) STUDY TO DETERMINE NEUTRON FLUXES IN FOOD IRRADIATION FACILITIES. Introduction. Origin of neutrons in gamma-irradiation facilities. Neutron detectors. Preparation of detector foils. Neutron flux measurements in the gamma irradiation facilities. Other flux measurements. Induced radioactivity in no. 2 size cans of food. Induced radioactivity in homogenized chicken. Induced radioactivity in 21 foods at a spent fuel element gamma-irradiation facility. 63) DETERMINATION OF EFFECT OF PACKAGING MATERIALS ON THE PROPERTIES OF IRRADIATED FOODS. 64) DETERMINATION OF EFFECT OF PACKAGING MATERIALS ON THE PROPERTIES OF IRRADIATED FOODS. 65) THE FEASIBILITY OF UTILIZING IONIZING RADIATION TO INCREASE THE STORAGE LIFE OF POTATOES. 66) INVESTIGATION OF THE IDENTITY AND IMPORTANCE OF THE VOLATILE COMPOUNDS PRODUCED DURING IRRADIATION OF FATS. 67) DETERMINING THE EFFECT OF ANIMAL MATURITY AND FAT DISTRIBUTION ON THE QUALITY OF IRRADIATED BEEF. 68) RADIOACTIVITIES PRODUCED IN FOODS BY HIGH-ENERGY ELECTRONS. 69) RADIOACTIVITIES PRODUCED IN FOODS BY HIGH-ENERGY ELECTRONS: THEORETICAL ANALYSIS AND COMPUTER CALCULATIONS. Introduction. Electron and X-ray processes. Analytical formulations and machine codes. Results of calculations and comparisons with experiments. Appendix I. Appendix II. Appendix III. Appendix IV. Appendix V. 70) DETERMINATION OF RELATIVE RESISTANCE OF SELECTED STRAINS OF CLOSTRIDIUM BOTULINUM TO IONIZING RADIATIONS. 71) DEVELOPMENT OF IRRADIATION STERILIZED MEAT PRODUCTS. 72) DEVELOPMENT OF IRRADIATION STERILIZED SHELF-STABLE FISH AND SEAFOOD PRODUCTS. 73) MEASUREMENT OF RADIOACTIVE ISOMERS PRODUCED BY GAMMA RAYS. 74) STUDY OF INFLUENCE OF IONIZING RADIATION ON THE PHYSIOLOGY OF SPORES OF CLOSTRIDIUM BOTULINUM. 75) A STUDY OF THE EFFECTS OF COMBINING ULTRASONICS AND IONIZING RADIATION UPON BACTERIAL SPORES. 76) STUDY OF FREE RADICALS IN IRRADIATED BEEF. I. Introduction. II. Experimental Procedures. III. Presentation of data and discussion of results. IV. Conclusions and recommendations. 77) LITERATURE SURVEY OF VIRUSES AND RICKETTSIA IN FOODS. 78) INVESTIGATION AS TO THE MERITS OF IRRADIATION IN INCREASING THE SHELF LIFE OF CEREAL PRODUCTS AT LOW OR HIGH MOISTURE LEVELS. 79) EVALUATION OF THE CHANGES IN OATS RESULTING FROM EXPOSURE TO IONIZING RADIATION. 80) USE OF VARIOUS AMOUNTS OF RADIATION AND HEAT PROCESSING IN THE PRESERVATION OF CANNED FOODS. [OATS, CHILI]. 81) USE OF ANTIBIOTICS AN/OR CHEMICAL ADDITIVES IN COMBINATION WITH RADIATION TO PRESERVE FRESH MEAT ITEMS. 82) PRESERVATION OF EVAPORATED MILK BY IRRADIATION. 83) ABMPS [ADVISORY BOARD ON MILITARY PERSONNEL SUPPLIES] REPORT NO. 66 84) MOUSE TERATOLOGY STUDY, FINAL REPORT. Appendix A. Statistical analysis. Appendix B. Individual data, DAMS. Appendix B. Individual Data, DAMS (cont'd.) 85) DOMINANT LETHAL STUDY, FINAL REPORT [DRAFT]. 86) HAMSTER TERATOLOGY STUDY, FINAL REPORT [DRAFT]. Appendix A. Statistical analyses results. Appendix B. Data for individual dams. 87) RAT PER STUDY, FINAL REPORT. TO DETERMINE THE PROTEIN EFFICIENCY RATIOS (PER) FOR IRRADIATION STERILIZED CHICKEN WHEN FED TO RATS. 88) EVALUATION OF THE HEALTH ASPECTS OF CERTAIN COMPOUNDS FOUND IN IRRADIATED BEEF. I. Introduction. II. Materials and methods. III. Results. IV. Variables affecting radiolytic products. V. Evaluation of health effects. VI. Analysis of individual chemical classes. A. Hydrocarbons. VI. Analysis of individual chemical classes. B. Oxygen-containing compounds. VI. Analysis of individual chemical classes. C. Sulfur-containing compounds. VI. Analysis of individual chemical classes. D. Nitrogen-containing compounds. VI. Analysis of individual chemical classes. E. Halogen-containing compounds. VII. General discussion. VIII. Conclusion. 89) EVALUATION OF THE HEALTH ASPECTS OF CERTAIN COMPOUNDS FOUND IN IRRADIATED BEEF. SUPPLEMENT I. FURTHER TOXICOLOGICAL CONSIDERATIONS OF VOLATILE COMPOUNDS. 90) EVALUATION OF THE HEALTH ASPECTS OF CERTAIN COMPOUNDS FOUND IN IRRADIATED BEEF. SUPPLEMENT II. POSSIBLE RADIOLYTIC COMPOUNDS. 91) THE NATIONAL FOOD IRRADIATION PROGRAM CONDUCTED BY THE UNITED STATES ARMY. 92) ANIMAL FEEDING STUDY PROTOCOL FOR IRRADIATION STERILIZED HAM [DRAFT]. 93) SUMMARY OF SIGNIFICANT FINDINGS BY SGO IRRADIATED FOOD CONTRACTORS. 94) RECOMMENDATION OF THE PANEL ON LOW-DOSE IRRADIATION OF FISH AND FISH PRODUCTS.