Study of .gamma.-irradiated starches derived from different foodstuffs: a way for extrapolating wholesomeness data

Study of .gamma.-irradiated starches derived from different foodstuffs: a way for extrapolating wholesomeness data

The foodstuff from which the investigated starches derive only has a little influence upon their gamma irradiation: the intermediate free radicals as the final radiolysis products are the same; the ratio between the maximal and minimal formation yields is always lower than 5; the different curves dr...

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Veröffentlicht in:Journal of agricultural and food chemistry 1981-11, Vol.29 (6), p.1227-1232
Hauptverfasser: Raffi, Jacques J, Agnel, Jean Pierre L, Thiery, Corinne J, Frejaville, Claudine M, Saint-Lebe, Louis R
Format: Artikel
Sprache:eng
Schlagworte:
Food Analysis
Free Radicals
Gamma Rays
Nutritive Value
Starch - radiation effects
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Zusammenfassung:The foodstuff from which the investigated starches derive only has a little influence upon their gamma irradiation: the intermediate free radicals as the final radiolysis products are the same; the ratio between the maximal and minimal formation yields is always lower than 5; the different curves drawn have similar shapes.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00108a032