ELECTRON-PARAMAGNETIC-RESONANCE DETECTION OF IRRADIATED FOODSTUFFS

Authors
RAFFI J STOCKER P
Citation
J. Raffi et P. Stocker, ELECTRON-PARAMAGNETIC-RESONANCE DETECTION OF IRRADIATED FOODSTUFFS, Applied magnetic resonance, 10(1-3), 1996, pp. 357-373
Citations number
98
Categorie Soggetti
Spectroscopy,"Physics, Atomic, Molecular & Chemical
Journal title
Applied magnetic resonance → ACNP
ISSN journal
09379347
Volume
10
Issue
1-3
Year of publication
1996
Pages
357 - 373
Database
ISI
SICI code
0937-9347(1996)10:1-3<357:EDOIF>2.0.ZU;2-7
Abstract
This item deals with identification of irradiated foodstuffs by means of Electron Paramagnetic Resonance (EPR). EPR is the most accurate met hod for such routine applications since radicals are stabilized for a long time in all (part of) foods which are in solid and dry state; con sequently, EPR can be applied to meat and fish bones, fruit and relati ve products (from vegetal origin), seafoods, etc.