Irradiated herbs and spices detection: Light-induced fading of the photo-stimulated luminescence response

International Journal of Food Science and Technology

Volumn 42, Issue 3, 2007, Pages 330-335

  Bortolin, Emanuela ^a   Boniglia, Concetta ^a   Calicchia, Arcangelo ^a   Alberti, Angelo ^b   Fuochi, Piergiorgio ^b   Onori, Sandro ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b Istituto per la Sintesi Organica e la Fotoreattività   (Italy)

Author keywords

Detection; Herbs; Irradiated foodstuffs; PSL; Spices; TL

Indexed keywords

EID: 33847276148     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01241.x     Document Type: Article

References (8)

1. Anderle, H. (1997). Detection of Food Irradiation with Luminescence Methods. P. 147. Ph.D. Thesis, Reference number: D29738, June 1997. Vienna: University of Wien.
2. Bayram, G. & Delincée, H. (2004). Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control,15, 81-91.
3. European Standard EN 1788 (2001). Foodstuffs - thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardization, Brussels, Belgium.
4. European Standard EN 13751 (2002). Foodstuffs - detection of irradiated food using photostimulated luminescence. European Committee for Standardization, Brussels, Belgium.
5. Food Safety Authority of Ireland (2003). Irradiated Herbal Supplements Survey 2002.
6. Sanderson, D.C.W., Carmichael, L.A. & Fisk, S. (2003). Photostimulated luminescence detection of irradiated herbs, spices, and seasonings: International Interlaboratory Trial. Journal of AOAC International,86, 990-997.
7. Soika, C. & Delincée, H. (2000a). Thermoluminescence analysis for detection of irradiated foods luminescence characteristics of minerals using different types of radiation and radiation doses. Lebensmittel-Wissenschaft und-Technologie,33(6), 431-439.
8. Soika, C. & Delincée, H. (2000b). Thermoluminescence analysis for detection of irradiated foods effects of dose rate on the glow curves of quartz. Lebensmittel-Wissenschaft und-Technologie,33 (6), 440-443.