𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Detection methods for irradiated foods—an overview

✍ Scribed by Henry Delincé

Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
213 KB
Volume
48
Category
Article
ISSN
0969-806X

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Suitability of the thermoluminescence me
Suitability of the thermoluminescence method for detection of irradiated foods
✍ S. Pinnioja 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 322 KB

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation o

Impregnation method for detecting annual
Impregnation method for detecting annual laminations in sediment cores: An overview
✍ Xavier Boës; Nathalie Fagel 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 608 KB

Annually laminated sediments can provide an absolute time scale (by varve counting) and a high-resolution palaeoclimate information (from varve thickness). Both types of information may be directly measured from sediment core surfaces. In this paper, we stress that varve counting and varve thickness

DNA “Comet Assay” for rapid detection of
DNA “Comet Assay” for rapid detection of irradiated food
✍ H. Delincee 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 95 KB

The hatchability rate did not show the significant differences between the groups of egg irradiated and the control group (P > 0.05). And the parameters such as average weight, feed conversion and week feed consumption did not show significant differences between the groups of eggs irradiated and th

Model Systems for Developing Detection M
Model Systems for Developing Detection Methods for Foods Deriving from Genetic Engineering
✍ U. Konietzny; R. Greiner 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 73 KB

Model systems for investigating the influence of the food matrix and depth of processing on detection limits for foods deriving from genetic engineering were established using the phytaseencoding gene of Escherichia coli ATCC 33965. For detection the polymerase chain reaction was applied directly to