CONTROL OF IRRADIATED FOOD - RECENT DEVELOPMENTS IN ANALYTICAL DETECTION METHODS

被引：33

作者：

DELINCEE, H

机构：

[1] Institut of Nutritional Physiology, Federal Research Centre for Nutrition Karlsruhe

来源：

RADIATION PHYSICS AND CHEMISTRY | 1993年 / 42卷 / 1-3期

关键词：

FOOD IRRADIATION; IRRADIATION IDENTIFICATION; ELECTRON SPIN RESONANCE; FREE RADICALS; THERMOLUMINESCENCE; RADIOLYTIC PRODUCTS; MICROBIOLOGICAL TEST;

D O I：

10.1016/0969-806X(93)90265-V

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

An overview of recent international efforts, i.e. programmes of ''ADMIT'' (FAO/IAEA) and of BCR (EC) towards the development of analytical detection methods for radiation processed foods will be given. Some larger collaborative studies have already taken place, e.g. ESR of bones from chicken, pork, beef, frog legs and fish, thermoluminescence of insoluble minerals isolated from herbs and spices, GC analysis of long-chain hydrocarbons derived from the lipid fraction of chicken and other meats, and the microbiological APC/DEFT procedure for spices. These methods could soon be implemented in international standard protocols.

引用

页码：351 / 357

页数：7