The EPR detection of foods preserved with the use of ionizing radiation

Autor:	Anna Dziedzic-Goclawska, Grażyna Burlińska, Jacek Michalik, W. Stachowicz, Kazimierz Ostrowski
Rok vydání:	1995
Předmět:	Radiation food.ingredient Chemistry Radiochemistry food and beverages Gelatin law.invention Ionizing radiation food law Fish Food irradiation Irradiation Raw meat Electron paramagnetic resonance
Zdroj:	Radiation Physics and Chemistry. 46:771-777
ISSN:	0969-806X
DOI:	10.1016/0969-806x(95)00259-z
Popis:	Solid constituents extracted from irradiated foods have been examined by the epr (esr) spectroscopy. It has been proved that some epr active species produced by radiation in foods are specific and stable enough to be used for the detection of irradiation treatment. The most promising results have been obtained with bones extracted from frozen raw meat (beef, pork, poultry and fish), with seeds of fruits (dates and figs), with dried mushrooms, gelatin and macaroni.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::272dcc5e8861a7455945707a80efc4bb https://doi.org/10.1016/0969-806x(95)00259-z Zobrazit plný text záznamu Full Text from ScienceDirect