| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539542 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Gamma ray sterilization of foodstuff induces free radicals whose presence is evidence by EPR spectroscopy. ⺠X and Q bands EPR spectroscopy in combination with thermal treatments allow a better identification of free radicals. ⺠Experimentally determined activation energy and time stability of induced free radicals. ⺠Significantly thermolabile free radicals with respect to mammal bone tissue.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
V. Bercu, C.D. Negut, O.G. Duliu,