An analysis of cellulose‐ and dextrose‐based radicals in sweet potatoes as irradiation markers

Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation‐derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation‐specific radicals can be used to characterize the irradiation history of dry plant‐ba...

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Veröffentlicht in:	Journal of food science 2020-09, Vol.85 (9), p.2745-2753
Hauptverfasser:	Tonyali, Bade, Sommers, Christopher, Ceric, Olgica, Smith, J. Scott, Yucel, Umut
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cellulose Cellulose - chemistry cellulose and glucose radicals Composition effects Dextrose Dogs Electron paramagnetic resonance electron paramagnetic resonance (EPR) Electron spin resonance Electron Spin Resonance Spectroscopy Food Irradiation Food plants Free Radicals - chemistry Gamma Rays Glucose - chemistry Irradiation Moisture content Pelleting Petfoods Plant Extracts - chemistry Plant Tubers - chemistry Plant Tubers - radiation effects Plant-based foods Potatoes Radicals Shelf life Skin Solanum tuberosum - chemistry Solanum tuberosum - radiation effects Spectroscopy Spectrum analysis Sugar sweet potato (SP) Sweet potatoes Sweet taste Water content
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