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Advisor(s)
Abstract(s)
Irradiation treatment might induce the formation of free radicals and other
excited states of chemical species that react with other components in the
food matrix, producing diverse radiolytic products. However, the formation
of most of these compounds does not occur exclusively upon irradiation
treatment, demanding a careful selection of the compounds to be specifically
used as chemical markers. Furthermore, the analytical techniques
necessary to determine such chemical compounds usually require
advanced technical skills and ulterior equipment. In addition, in order to
be considered an effective irradiation marker, the selected compound
should be stable for a period of time at least as long as the shelf life of the
product.
This section is divided in two major themes: initially, the chemical compounds
with the greatest potential as irradiation markers are thoroughly
revised; secondly, the techniques more commonly used to characterize the
described compounds are compared.
Description
Keywords
Citation
Barreira, João C.M.; Antonio, Amilcar L.; Ferreira, Isabel C.F.R. (2018). Chemical Methods. In Isabel C.F.R. Ferreira, Amilcar L. Antonio, Sandra Cabo Verde (Eds.) Food Irradiation Technologies - Applications for Preservation. [S.l.]: Royal Society of Chemistry. Chapter 14, p. 302-313. ISBN 978-1-78262-708-1