Detection methods for irradiated foods : current status

作者：Cecil H McMurray · 发表于：Royal Society of Chemistry eBooks · 年份：1996 · 被引用次数：143 · 研究领域：Radiation Effects and Dosimetry、Meat and Animal Product Quality

Part 1 General introduction: physical mechanisms of irradiation technologies and their characteristic effects, J. McKeown and N.H. Drewell the contribution of analytical detection methods to the enforcement of good irradiation practice, D.A.E. Ehlerman. Part 2 Physical methods - electron spin resonance (ESR) spectroscopy: EPR spectroscopy for the detection of foods treated with ionizing radiation, W. Stachowicz et al detection of irradiation treatment in crustacea by electron spin resonance (ESR) spectroscopy, E.M. Stewart et al time course study of the EPR spectra of seeds of soft fruit irradiated in wet and dry states, S.M. Glidewell et al the use of ESR spectroscopy for the detection of irradiated mechanically recovered meat (MRM) in tertiary food products, M.H. Stevenson et al ESR dosimetry of irradiated chicken legs and chicken eggs, S. Onori and M. Pantaloni ESR detection of free radicals in gamma irradiated spices and other foodstuffs, J.R. Pilbrow et al identification of gamma-irradiated spices by electron spin resonance (ESR) spectroscopy, S. Uchiyama et al ESR identification of irradiated foodstuffs - LARQUA research, J. Raffi interlaboratory tests to identify irradiation treatment of various foods via gas chromatographic detection of hydrocarbons, ESR spectroscopy and TL analysis, G.A. Schreiber et al interlaboratory trials of the EPR method for the detection of irradiated spices, nutshell and eggshell, M.F. Desrosiers et al. Part 3 Physical methods - thermolumines...