Please use this identifier to cite or link to this item:
http://hdl.handle.net/10198/21284| Title: | Biological Techniques |
| Author: | Rodrigues, Paula Venâncio, Armando |
| Keywords: | Biological techniques |
| Issue Date: | 2018 |
| Publisher: | The Royal Society of Chemistry |
| 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 |
| 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. |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10198/21284 |
| DOI: | 10.1039/9781788010252-00314 |
| ISSN: | 978-1-78262-708-1 |
| Appears in Collections: | CIMO - Capítulos de Livros |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| [3]Rodrigues&Venancio_2018_FoodIrradiation_Chp15.pdf | 119,95 kB | Adobe PDF | View/Open |
Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.
