2.50
Hdl Handle:
http://hdl.handle.net/10541/97468
Title:
Free radicals and food irradiation.
Authors:
Dodd, Nicholas J F
Abstract:
Ionizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified tissues, the radiation-induced radicals are distinguishable from naturally occurring radicals, and their stability makes them ideal for radiation dosimetry. The radicals induced in plant material, such as seeds and dried spices, are generally indistinguishable from the endogenous radicals and decay over a period of days or weeks. However, in many of these materials, a radiation-specific radical can be detected at low concentration, thereby permitting identification of irradiated samples, although precluding accurate dosimetry. ESR, although not universally applicable, currently provides the most specific method for the detection of irradiated food.
Affiliation:
CRC Department of Biophysics, Paterson Institute for Cancer Research, Christie Hospital NHS Trust, Manchester, U.K.
Citation:
Free radicals and food irradiation. 1995, 61:247-58 Biochem. Soc. Symp.
Journal:
Biochemical Society Symposium
Issue Date:
1995
URI:
http://hdl.handle.net/10541/97468
PubMed ID:
8660399
Type:
Article
Language:
en
ISSN:
0067-8694
Appears in Collections:
All Paterson Institute for Cancer Research

Full metadata record

DC FieldValue Language
dc.contributor.authorDodd, Nicholas J Fen
dc.date.accessioned2010-04-27T14:46:18Z-
dc.date.available2010-04-27T14:46:18Z-
dc.date.issued1995-
dc.identifier.citationFree radicals and food irradiation. 1995, 61:247-58 Biochem. Soc. Symp.en
dc.identifier.issn0067-8694-
dc.identifier.pmid8660399-
dc.identifier.urihttp://hdl.handle.net/10541/97468-
dc.description.abstractIonizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified tissues, the radiation-induced radicals are distinguishable from naturally occurring radicals, and their stability makes them ideal for radiation dosimetry. The radicals induced in plant material, such as seeds and dried spices, are generally indistinguishable from the endogenous radicals and decay over a period of days or weeks. However, in many of these materials, a radiation-specific radical can be detected at low concentration, thereby permitting identification of irradiated samples, although precluding accurate dosimetry. ESR, although not universally applicable, currently provides the most specific method for the detection of irradiated food.en
dc.language.isoenen
dc.subject.meshElectron Spin Resonance Spectroscopy-
dc.subject.meshFood Analysis-
dc.subject.meshFood Irradiation-
dc.subject.meshFree Radicals-
dc.titleFree radicals and food irradiation.en
dc.typeArticleen
dc.contributor.departmentCRC Department of Biophysics, Paterson Institute for Cancer Research, Christie Hospital NHS Trust, Manchester, U.K.en
dc.identifier.journalBiochemical Society Symposiumen

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