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

✍ Scribed by W. Stachowicz; G. Burlińska; J. Michalik; A. Dziedzic-Gocławska; K. Ostrowski

• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 372 KB
• Volume: 46
• Category: Article
• ISSN: 0969-806X
• DOI: 10.1016/0969-806x(95)00259-z

✦ Synopsis

Solid constituents extracted fcom irradiated foods have been examined by the epr (esr) spectroscopy. It has been ploved that some epr active species produced by radiation in foods are specific and slable 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.