The effect of temperature on radiation-induced radicals in irradiated chicken drumstick bones

Food Research International

2004

Section: Introductionmentioning

confidence: 99%

The ESR spectroscopic features and kinetics of the radiation-induced free radicals in maize (Zea mays L.)

Food Research International

2004

“…Ionizing radiation as a tool to delay ripening of fruit and vegetables and to prevent microbial and insect infestations of foods, has become a widely used technique in the last two decades. Different aspects of food irradiation have been the subject of a great deal of research, reported in the literature (Raffi et al, 1981;Dodd et al, 1985;Bo¨gl, 1989;Duarte & Rupnow, 1994;Murrieta et al, 1996;Polat et al, 1997). The interactions between food and different forms of energy are very complex and depend on the irradiation and post-irradiation conditions.…”

Section: Introductionmentioning

confidence: 99%

Use of electron spin resonance technique for the detection of irradiated rice seeds (Oryza sativa L.)

2003

Int J of Food Sci Tech

Summary In the present work, a detailed electron spin resonance (ESR) investigation of characteristic features, time stability and temperature dependence of the free radicals produced in a species of rice seeds cultivated in Turkey and irradiated at doses of up to 5 kGy by a γ‐source, is reported. Unirradiated rice seeds did not exhibit any ESR signal. Irradiation produces three different radicals tentatively identified as hydroxyalkyl (I), aldehydalkyl (II) and an unknown species (III). Room temperature dose–response curves and variations of different spectral parameters with temperature were investigated in the range of 130–390 K. The decay characteristics and the spectral parameters of the proposed radical species were also determined by simulating experimental spectra recorded following the irradiation.

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Free radical kinetics of irradiated durum wheat

Radiation Physics and Chemistry

2000