Identification of irradiated foodstuffs: a review of the recent literature

Haire, D. L.; Chen, Guoman; Janzen, Edward G.; Fraser, L. J.; Lynch, John

doi:10.1016/s0963-9969(97)00036-7

Cited by 33 publications

(14 citation statements)

References 146 publications

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“…Several detection methods have been subjected to interlaboratory collaborative studies including electron spin resonance (ESR), luminescence methods, physical methods, chemical methods, and biological methods (4,5). ESR measures the concentration of free radicals in irradiated matter.…”

Section: Identification and Detection Of Irradiated Foodsmentioning

confidence: 99%

Irradiation of Food and Packaging: An Overview

Morehouse

Komolprasert

2004

ACS Symposium Series

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Section: Identification and Detection Of Irradiated Foodsmentioning

confidence: 99%

Irradiation of Food and Packaging: An Overview

Morehouse

Komolprasert

2004

ACS Symposium Series

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“…The methods used for the identification of irradiated foods may be classified under three broad categories: physical, chemical and biological (Delincée, 1993;EU, 2006c;Haire, Chen, Janzen, Fraser, & Lynch, 1997). Two of the more widely used physical detection methods are electron spin resonance (ESR) and photostimulated luminescence (PSL).…”

Section: Introductionmentioning

confidence: 99%

“…Free radicals possess at least one unpaired electron, and this feature permits their detection by ESR (Haire et al, 1997). An intense external magnetic field produces a difference between the energy levels of the electron spins leading to resonance absorption of the applied microwave beam in the spectrometer.…”

Section: Introductionmentioning

confidence: 99%

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Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods

Goulas

Stahl²,

Riganakos

2008

Food Control

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“…This is in accordance with the general knowledge that c-irradiation at higher doses inhibit seed germination. The seedling test is a simply method to identify irradiated seeds [42]. Also the grain exposed to the highest heating temperatures, 79 8C and 98 8C, showed low germination power, and as a consequence gave very low grain yield in the first generation crop as published in [34].…”

Section: Methods Of Wheat Grain Collections From the Next Generation Cmentioning

confidence: 99%

Effect of γ‐radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation crops

Dolinska¹,

Warchalewski²,

Gralik³

et al. 2004

Nahrung

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Grains of the Polish winter wheat variety Begra were subjected to gamma-radiation (grain harvested in 1996) within the dose range of 0.05-10 kGy and microwave heating (grain harvested in 1997) from 28 degrees C to 98 degrees C. Later the grains were divided into two parts, the first was used for direct analyses after treatment. The second part was sown on the experimental fields. The obtained crop was described as the first generation and divided into two parts. One part was destined to determination of starch properties and the second part was sown in order to obtain the second generation crop. The same pattern was conducted in order to achieve the third generation crop. gamma-Irradiation directly applied on the wheat grain reduced statistically significant falling number values and gelatinisation enthalpy (deltaH) of the grain treated by 5 and 10 kGy. Calculated linear regression correlation coefficient between the falling number values and the gelatinisation enthalpy was equal to 0.94 (p < or = 0.001) and showed that these two starch characteristics are well correlated in the case of directly irradiated wheat grain. The falling number values, peak temperatures (Tp) and gelatinisation enthalpy (deltaH), in three generations of wheat grain crop studied, did not show any statistically significant differences as a result of indirect effect of gamma-irradiation. Microwave direct heating of wheat grain to 98 degrees C caused a statistically significant increase in the falling number value and decrease in starch gelatinisation power expressed by the enthalpy of gelatinisation (deltaH). The statistically significant changes in the falling number values, slight changes in the peak temperatures (Tp) and enthalpy of gelatinisation (deltaH) were found in all three generation crops as an indirect effect of microwave heating.

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Identification of irradiated foodstuffs: a review of the recent literature

Cited by 33 publications

References 146 publications

Irradiation of Food and Packaging: An Overview

Irradiation of Food and Packaging: An Overview

Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods

Effect of γ‐radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation crops

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