Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam-Reference-Cited by-同舟云学术

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

Published:2003-12 Issue:5 Volume:68 Page:893-900
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Kispéter J.,Bajúsz-Kabók K.,Fekete M.,Szabó G.,Fodor E.,Páli T.

Publisher

Elsevier BV

Subject

Radiation

Reference14 articles.

1. Detection of food treated with ionizing radiation;Delincée;Trends Food Sci. Technol.,1998

2. Current status of the EPR method to detect irradiated food;Desrosiers;Appl. Radiat. Isot.,1996

3. EN 1787, 2000. Foodstuffs—detection of irradiated food containing cellulose—method ESR spectroscopy. European Committee for Standardisation, Brussels.

4. Effect of irradiation on the color of ground red paprika;Fekete-Halász;Acta Aliment.,1996

5. Effect of ionizing γ radiation, thermoluminescence and electron spin resonance intensities in milk protein concentrate powders;Kispéter;Food Struct.,1992

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