Qualitative and quantitative thermoluminescence analysis on irradiated oregano

Food Control

Volumn 18, Issue 8, 2007, Pages 996-1001

  D'Oca, M C ^a   Bartolotta, A ^a   Cammilleri, M C ^a   Brai, M ^a   Marrale, M ^a   Triolo, A ^a   Parlato, A ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Detection of irradiated food; Food irradiation; Thermoluminescence

Indexed keywords

ORIGANUM;

EID: 33846568435     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.06.004     Document Type: Article

References (24)

1. Bayram G., and Delincée H. Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control 15 (2004) 81-91
2. Bordi F., Fattibene P., Onori S., and Pantaloni M. ESR dose assessment in irradiated chicken legs. Radiation Physics and Chemistry 43 (1994) 487-491
3. Calderón T., Correcher V., Millán A., Beneitez P., Rendell H.M., Larsson M., Townsend P.D., and Wood R.A. New data on thermoluminescence of inorganic dust from herbs and spices. Journal of Physics D: Applied Physics 28 (1995) 415-423
4. Desrosiers M.F. Estimation of the absorbed dose in radiation processed food-2. Test of the EPR response function by an exponential fitting analysis. Applied Radiation and Isotopes 42 (1991) 617-619
5. Desrosiers M.F., Wilson G.L., Hunter C.R., and Hutton D.R. Estimation of the absorbed dose in radiation processed food-1. Test of the EPR response function by a linear regression analysis. Applied Radiation Isotopes 42 (1991) 613-616
6. EN 1788, (1996). Foodstuffs-Detection of irradiated food from which silicate minerals can be isolated-method by thermoluminescence. European Committee for Standardization, Brussels, Belgium.
7. Horowitz Y.S., and Yossian D. Computerised glow curve deconvolution: application to thermoluminescence dosimetry (1995), Nuclear Technology Publishing
8. Kwon J.-H., Jeong J., and Chung H.-W. Thermoluminescence characteristics of minerals from irradiated potatoes of different origins and production. Radiation Physics and Chemistry 63 (2002) 415-418
9. Khan H.M., and Delincée H. Detection of radiation treatment of spices and herbs of Asian origin using thermoluminescence of mineral contaminants. Applied Radiation and Isotopes 46 (1995) 1071-1075
10. Khan H.M., Bhatti I.A., and Delincée H. Thermoluminescence of contaminating minerals for the detection of radiation treatment of dried fruits. Radiation Physics and Chemistry 63 (2002) 403-406
11. Kitis G., Gomez-Rost J.M., and Tuyn J.W.N. Thermoluminescence glow-curve deconvolution functions for first, second and general orders of kinetics. Journal of Physics D: Applied Physics 31 (1998) 2636-2641
12. Kiyak N. Application of thermoluminescence technique to identify radiation processed foods. Radiation Physics and Chemistry 46 (1995) 721-723
13. Kwon J.H., Chung H.W., Byun M.W., and Kang I.J. Thermoluminescence detection of Korean traditional foods exposed to gamma and electron-beam irradiation. Radiation Physics and Chemistry 52 (1998) 151-156
14. Oduko J.M., and Spyrou N.M. Thermoluminescence of irradiated foodstuffs. Radiation Physics and Chemistry 36 (1990) 603-607
15. Pinnioja S. Suitability of the thermoluminescence method for detection of irradiated foods. Radiation Physics and Chemistry 42 (1993) 397-400
16. Raffi, J. (1992). Electron spin resonance intercomparison studies on irradiated foodstuffs. Report EUR 13630. Commission of the European Communities. Luxemburg.
17. Raffi J., Yordanov N.D., Chabane S., Douifi L., Gancheva V., and Ivanova S. Identification of irradiation treatment of aromatic herbs, spices and fruits by electron paramagnetic resonance and thermoluminescence. Spectrochimica Acta A 56 (2000) 409-416
18. Sanderson D.C.W., Slater C., and Cairns K.J. Thermoluminescence of foods: origins and implications for detecting irradiation. Radiation Physics and Chemistry 34 (1989) 915-924
19. Sharifzadeh M., and Sohrabpour M. Identification of irradiated spices by the use of thermoluminescence method (TL). Radiation Physics and Chemistry 42 (1993) 401-405
20. Soika C., and Delincée H. Thermoluminescence analysis for detection of irradiated food-Effects of dose rate on the glow curves of quartz. Lebensmittel-Wissenschaftliche Technologie 33 (2000) 440-443
21. Soika C., and Delincée H. Thermoluminescence analysis for detection of irradiated food-Luminescence characteristics of minerals for different types of radiation and radiation doses. Lebensmittel-Wissenschaftliche Technologie 33 (2000) 431-439
22. WHO (1981). Wholesomeness of irradiated food. Technical Report Series 659. World Health Organization. Geneva. Switzerland.
23. WHO. Safety and nutritional adequacy of irradiated food (1994), World Health Organization, Geneva. Switzerland
24. WHO (1999). High Dose Irradiation: wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Report Series 890. World Health Organization. Geneva. Switzerland.