Abstract:Use of ionising radiation for commercial sterilisation to increase the hygienic quality of spices is increasing worldwide. Among several detection methods, Electron Spin Resonance (ESR) spectroscopy is one of the reliable techniques for irradiated foods containing some hard and dried parts. Spices are therefore candidates of such a method and radiation treated spices can be detected. The purpose of the present work was to identify the radiation treatment of spices like cinnamon, cardamom, ginger and rosemary u… Show more
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