Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions-Reference-Cited by-同舟云学术

Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions

Published:2012-04-29 Issue:1 Volume:235 Page:75-82
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ahn Jae-Jun,Kim Gui-Ran,Akram Kashif,Kim Jeong-Sook,Kwon Joong-Ho

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1740-9.pdf

Reference21 articles.

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2. Farkas J, Mohacsi-Farkas C (2011) History and future of food irradiation. Trends Food Sci Tech 22:121–126

3. Arvanitoyannis IS (2010) Consumer behavior toward Irradiated food. In: Arvanitoyannis IS (ed) Irradiation of food commodities: techniques, applications, detection, legislation, safety and consumer opinion. Academic Press publications, London, UK, pp 673–698

4. Chauhan SK, Kumar R, Nadanasabapathy S, Bawa AS (2009) Detection methods for irradiated foods. Compr Rev Food Sci F 8:4–16

5. Schreiber GA, Helle N, Bőgl KW (1993) Detection of irradiated food-methods and routine applications. Int J Radiat Biol 63:105–130

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