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Luminescence Techniques To Identify The Treatment Of Foods By Ionizing Radiation, G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, K. W. Bogl
Luminescence Techniques To Identify The Treatment Of Foods By Ionizing Radiation, G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, K. W. Bogl
Food Structure
About a decade ago two luminescence techniques, thermoluminescence (TL) and chemiluminescence (CL), were first described as methods for the detection of irradiated spices. It has now been established that the CL method can be used to screen only certain foodstuffs for irradiation. The TL method, instead, has been developed for clear identification of foods irradiated with at least 1 kGy and contaminated by minerals. The method is therefore suitable for a wide range of foodstuffs and it has been applied by laboratories for routine control. The latest findings prove that even irradiation with very low doses used to inhibit the …
Properties Of Irradiated Starches, A. S. Sokhey, M. A. Hanna
Properties Of Irradiated Starches, A. S. Sokhey, M. A. Hanna
Food Structure
Properties of irradiated starches have been outlined in this review . ')' -radiation generates free radicals on starch molecules which cause changes in starch properties . The intensity of free radicals is dependent upon starch moisture content , and temperature and duration of storage. Increasing dosages of -y-irradiation creates in creasing intensities of free radicals on carbohydrates. These free radicals are responsible for bringing about molecular changes and fragmentation of starch molec ules. Increasing ')' -irradiation dosages cause an in crease in acidity , and decreases in viscosity and water solubility of starches. The granule structure remains visually undamaged at …