Accession Number : AD0755284

Title :   Investigation of Free Radicals in Gamma Irradiated Food Products by the Electron Paramagnetic Resonance Method (Issledovanie Svobodnykh Radikalov v Gamma-Obluchennykh Pishchevykh Produktakh Metadom Elektronnogo Paramagnitnogo Rezonansa),

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Pavlova,N. I. ; Filippov,Yu. M.

Report Date : DEC 1972

Pagination or Media Count : 7

Abstract : Free radicals (FR) formed during gamma irradiation of dry and moisture containing food products were investigated by electron paramagnetic resonance. Dependence was indicated of the FR output on the irradiation dose, on the sample humidity, on the conduct of preliminary heat processing. During storage of the irradiated products the FR content in them decreases. Dependence was determined of the FR recombination in irradiated and nonirradiated food products on temperature and the duration of sample heat processing. (Author)

Descriptors :   (*FOOD, *GAMMA RAYS), CEREALS, PARAMAGNETIC RESONANCE, HEAT TREATMENT, RADIATION DOSAGE, USSR

Subject Categories : Food, Food Service and Nutrition
      Radiation and Nuclear Chemistry

Distribution Statement : APPROVED FOR PUBLIC RELEASE