Harmonization of methods for analysis of cholesterol oxides in foods--the first portion of a long road toward standardization: interlaboratory study.

A compilation of literature data on the content of cholesterol oxidation products (COP) in various food products and in blood demonstrates a large variation in content in products or tissues of very similar nature when analyzed in different laboratories according to a large number of methods. The lack of validated, internationally recognized methodology with published accuracy and precision has so far hindered such assessments. Hence an interlaboratory comparision of methodologies of COP analysis was undertaken on egg yolk powders (EYP), whole milk powders (WMP), skim milk powders (SMP), and lard (L).

Preservation of Grass Prawns by Ionizing Radiation.

The purpose of this study was to evaluate the feasibility of preserving grass prawns ( Penaeus monodon ) by ionizing radiation. Frozen prawns were irradiated with different doses at -10 ± 2°C. The threshold dose for detecting irradiation flavor was 4.