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Ukai, Mitsuko*; Matsuura, Masaaki*; Ogawa, Satoko*; Kume, Tamikazu; Kikuchi, Masahiro; Sakashita, Tetsuya; Funayama, Tomoo; Kobayashi, Yasuhiko
JAEA-Review 2007-060, JAEA Takasaki Annual Report 2006, P. 118, 2008/03
Irradiation of food is a non-thermal treatment and a method of cold pasteurization. This pasteurization technique retains the quality of foods as prepared and harvested. Recently, the use of this sterilization technology by irradiation through various electromagnetic waves or rays of elementary particles is gaining wide applications. Electron spin resonance (ESR) spectroscopy has been applied for the evaluation of irradiation on the wide variety of foods. We have reported on a new ESR protocol for the analysis for irradiated foods. In the present study, we will report on the radiation-induced radicals containing in wheat flour using ESR spectroscopy. We shall describe new radical species in the irradiated wheat flour by comparison with non-irradiated wheat flour.
Ukai, Mitsuko*; Matsuura, Masaaki*; Kume, Tamikazu; Kobayashi, Yasuhiko; Kikuchi, Masahiro; Sakashita, Tetsuya
JAEA-Review 2006-042, JAEA Takasaki Annual Report 2005, P. 71, 2007/02
-ray irradiated foods by electron spin resonance spectroscopyUkai, Mitsuko*; Matsuura, Masaaki*; Kume, Tamikazu; Kobayashi, Yasuhiko; Kikuchi, Masahiro; Sakashita, Tetsuya
no journal, ,
no abstracts in English
