“…It has long been used to protect products from insect infestation and microbial contamination during storage and extraction, and to extend the shelf life of foods and medicines (Kim, Yook, & Byun, 2000;Kume, Furuta, Todoriki, Uenoyama, & Kobayashi, 2009;Sabato et al, 2009). Gamma irradiation has been reported to be a very convenient tool for modification of starch through crosslinking (Nagasawa, Yagi, Kume, & Yoshii, 2004), grafting (Kiatkamjornwong, Mongkolsawat, & Sonsuk, 2002) and degradation (Bertolini, Mestres, Colonna, & Raffi, 2001).…”