| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542796 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠New information about the use of electron spin resonance (ESR) spectroscopy on irradiated foods is reported. ⺠ESR potential to detect the generation of free radicals in muscle and fat from E-beam treatment dry-cured ham is established. ⺠Only E-beam treatment fat fractions showed ESR spectra with a triplet signal. ⺠The storage time effect in free radicals accumulation and decay is studied by ESR.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rosa Escudero, Margarita Valhondo, Juan A. Ordoñez, Lorenzo de la Hoz, M. Concepción Cabeza, Raquel Velasco, M. Isabel Cambero,