Publicação
Biological Techniques
| dc.contributor.author | Rodrigues, Paula | |
| dc.contributor.author | Venâncio, Armando | |
| dc.date.accessioned | 2020-03-31T14:44:32Z | |
| dc.date.available | 2020-03-31T14:44:32Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | DNA is a large molecule particularly sensitive to ionizing radiation, which suffers several kinds of damage: fragmentation resulting from both singlestrand and double-strand breaks, denaturation of the DNA helix, crosslinking (e.g., production of thymine dimers, or between DNA and a protein) and base damage.1–3 It causes primarily single strand breaks (SSBs) in genomic DNA, in addition to double strand breaks (DSBs) at ratios of SSB/ DSB of 20/1 to 70/1, as well as some detectable membrane damage.4 In foods, this DNA susceptibility is the cause of death of most if not all living contaminants, such as microorganisms, insects, or parasites,4 and is also the cause of changes in the food’s DNA itself, which can reflect on various morphological and physiological features. | pt_PT |
| dc.description.sponsorship | PR thanks the Portuguese Foundation for Science and Technology (FCT) and FEDER under Programme PT2020 for financial support to CIMO [UID/AGR/ 00690/2013]. AV thanks the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UID/BIO/04469/ 2013 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684), and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Rodrigues, Paula; Venâncio, Armando (2018). Biological Techniques. In Food Irradiation Technologies: Concepts, Applications and Outcomes. Edinburgh: The Royal Society of Chemistry. p. 314-336. ISBN 978-1-78262-708-1 | pt_PT |
| dc.identifier.doi | 10.1039/9781788010252-00314 | pt_PT |
| dc.identifier.issn | 978-1-78262-708-1 | |
| dc.identifier.uri | http://hdl.handle.net/10198/21284 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | The Royal Society of Chemistry | pt_PT |
| dc.relation | UID/AGR/ 00690/2013 | pt_PT |
| dc.relation | UID/BIO/04469/ 2013 | pt_PT |
| dc.relation | POCI-01-0145-FEDER-006684 | pt_PT |
| dc.relation | NORTE-01-0145-FEDER-000004 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Biological techniques | pt_PT |
| dc.title | Biological Techniques | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Edinburgh | pt_PT |
| oaire.citation.endPage | 336 | pt_PT |
| oaire.citation.startPage | 314 | pt_PT |
| oaire.citation.title | Food Irradiation Technologies: Concepts, Applications and Outcomes | pt_PT |
| person.familyName | Rodrigues | |
| person.givenName | Paula | |
| person.identifier.ciencia-id | 2312-18AE-DA42 | |
| person.identifier.orcid | 0000-0002-3789-2730 | |
| person.identifier.scopus-author-id | 7102639646 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
| relation.isAuthorOfPublication | b864b8c1-d66a-419c-b1ac-e6193f93eca6 | |
| relation.isAuthorOfPublication.latestForDiscovery | b864b8c1-d66a-419c-b1ac-e6193f93eca6 |
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