Document Detail


Detection methods for irradiated food--luminescence and viscosity measurements.
MedLine Citation:
PMID:  1967289     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The response to ionizing radiation of thermoluminescence, chemiluminescence and viscosity of food was measured, and many specimens could be clearly distinguished from unirradiated samples up to several months after irradiation. Examples are given which show how to use the methods routinely for the purpose of food control. The results are based on long-term studies covering more than 50 spices and dried vegetables. Several experiments carried out with fresh or deep-frozen products appeared to be worthy of investigation. It is shown how exogenic effects (heat, water, UV, air, ethylene oxide) influence the luminescence. Finally, an assessment is given as to how the identification methods can be improved.
Authors:
L Heide; K W Bögl
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of radiation biology     Volume:  57     ISSN:  0955-3002     ISO Abbreviation:  Int. J. Radiat. Biol.     Publication Date:  1990 Jan 
Date Detail:
Created Date:  1990-02-21     Completed Date:  1990-02-21     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8809243     Medline TA:  Int J Radiat Biol     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  201-19     Citation Subset:  IM; S    
Affiliation:
Institute for Radiation Hygiene of the Federal Health Office, Neuherberg/Munich, F.R.G.
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MeSH Terms
Descriptor/Qualifier:
Condiments / radiation effects
Food Irradiation* / standards
Luminescent Measurements
Methods
Viscosity

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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