Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization
Author:
Funder
National Research Foundation of Korea (NRF)
Publisher
Elsevier BV
Subject
Radiation
Reference21 articles.
1. Inter-laboratory study to define the temperature interval for a thermoluminescence heating unit used to identify irradiated food;Ahn;Food Sci. Biotechnol.,2012
2. Identification of a gamma‐irradiated ingredient (garlic powder) in Korean barbeque sauce by thermoluminescence analysis;Ahn;J. Food Sci.,2012
3. Radiation-induced thermoluminescence characteristics of feldspar upon different heat and microwave treatments;Ahn;J. Lumin.,2012
4. Detection methods for irradiated foods;Chauhan;Compr. Rev. Food Sci. Food Safety.,2009
5. Codex, 2003. General methods for the detection of irradiated foods. CODEX SRAN231-20011.
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