Electron paramagnetic resonance detection of irradiated foodstuffs |
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| Authors: | J Raffi P Stocker |
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| Institution: | 1. Laboratoire de Recherche sur la Qualité des Aliments (LARQUA), Faculté des Sciences de Saint-Jér?me, Avenue Escadrille Normandie-Niémen, 13397, Marseille cedex 20, France
2. Laboratoire de Chimie des Produits Naturels (LCPN), Faculté de Saint-Jér?me, Marseille, France
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| Abstract: | This item deals with identification of irradiated foodstuffs by means of Electron Paramagnetic Resonance (EPR). EPR is the most accurate method for such routine applications since radicals are stabilized for a long time in all (part of) foods which are in solid and dry state; consequently, EPR can be applied to meat and fish bones, fruit and relative products (from vegetal origin), seafoods, etc. |
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