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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
26/11/2004 |
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Data da última atualização: |
08/03/2010 |
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Autoria: |
FRANCO, R. W. A.; MARTIN-NETO, L.; KATO, M. S. A.; FURLAN, J. M. M. W.; COLNAGO, L. A. |
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Título: |
Identification of irradiation treatment in black pepper by electron paramagnetic resonance. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology, Oxford, v.39, p.395-401, 2004. |
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Idioma: |
Inglês |
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Conteúdo: |
Electron paramagnetic resonance spectroscopy was applied to study free radicals in black pepper, and to evaluate the potential ofthese radicalsin identifying radiation treatment. A doublet signal was detected at g = 2.0042 and a = 1.83 mT, produced exclusively by radiolysis. This signal is as stab1e as that of irradiated cellulose, and can be used to identify recent radiation treatment. A line produced both by radiolysis and thermolysis was observed, and its behaviour with thermal treatments suggests that it cannot be used as an irradiation indicator for doses up to 30 kGy, contradicting a model proposed in lhe literature. |
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Palavras-Chave: |
EPR. |
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Thesagro: |
Alimento; Irradiação; Sabor. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01259naa a2200217 a 4500
001 1028687
005 2010-03-08
008 2004 bl --- 0-- u #d
100 1 $aFRANCO, R. W. A.
245 $aIdentification of irradiation treatment in black pepper by electron paramagnetic resonance.
260 $c2004
520 $aElectron paramagnetic resonance spectroscopy was applied to study free radicals in black pepper, and to evaluate the potential ofthese radicalsin identifying radiation treatment. A doublet signal was detected at g = 2.0042 and a = 1.83 mT, produced exclusively by radiolysis. This signal is as stab1e as that of irradiated cellulose, and can be used to identify recent radiation treatment. A line produced both by radiolysis and thermolysis was observed, and its behaviour with thermal treatments suggests that it cannot be used as an irradiation indicator for doses up to 30 kGy, contradicting a model proposed in lhe literature.
650 $aAlimento
650 $aIrradiação
650 $aSabor
653 $aEPR
700 1 $aMARTIN-NETO, L.
700 1 $aKATO, M. S. A.
700 1 $aFURLAN, J. M. M. W.
700 1 $aCOLNAGO, L. A.
773 $tInternational Journal of Food Science and Technology, Oxford$gv.39, p.395-401, 2004.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 2 | |
| 2. |  | FRANCO, R. W. A.; MARTIN-NETO, L. KATO, M.S.A.; FURLAN, G. R.; WALDER, J. M. M.; COLNAGO, L. A. EPR study of the free radicals in black pepper submitted to radiation and thermal treatments. In: INTERNATIONAL SYMPOSIUM ON ESR DOSIMETRY AND APPLICATIONS, 6. Out. 2003, Campos do Jordão, SP. Program and Abstracts... Campos do Jordão: FAPESP, 2003. Ref. EO-2.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 2 | |
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