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Duodu, K.G., Minnaar, A. and Taylor, J.R.N. (1999) Effect of Cooking and Irradiation on the Labile Vitamins and Antinutrient Content of a Traditional African Sorghum Porridge and Spinach Relish. Food Chemistry, 66, 21-27.
http://dx.doi.org/10.1016/S0308-8146(98)00070-3

has been cited by the following article:

• TITLE: Effects of γ Irradiation Dose on Sensory Acceptability of a Ready-to-Eat Spinach RELISH and Sorghum Porridge Meal

  AUTHORS: Renatus P. Shilangale

  KEYWORDS: Ready-to-Eat (RTE) Meal, Irradiation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.22, December 1, 2014

  ABSTRACT: To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p