An electron spin resonance study of dry vegetables before and after irradiation

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 69, Issue 5, 2008, Pages 1417-1422

  Ukai, Mitsuko ^a   Kameya, Hiromi ^b   Nakamura, Hideo ^a   Shimoyama, Yuhei ^b,c  

^a HOKKAIDO UNIVERSITY OF EDUCATION   (Japan)

^b MURORAN INSTITUTE OF TECHNOLOGY   (Japan)

^c JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Ray irradiation; Dry vegetables; ESR; Radical; Relaxation behavior; Sterilization technique

Indexed keywords

FREE RADICALS; GAMMA RAYS; IRON COMPOUNDS; IRRADIATION; METAL IONS; PARAMAGNETIC RESONANCE; STERILIZATION (CLEANING);

DRY VEGETABLES (DV); RADICALS; RELAXATION BEHAVIOR; STERILIZATION TECHNIQUES;

AGRICULTURAL PRODUCTS;

MANGANESE;

ARTICLE; CHEMISTRY; DESICCATION; ELECTRON SPIN RESONANCE; GAMMA RADIATION; ONION; PARSLEY; PERILLA; RADIATION EXPOSURE; VEGETABLE;

DESICCATION; ELECTRON SPIN RESONANCE SPECTROSCOPY; GAMMA RAYS; MANGANESE; ONIONS; PERILLA; PETROSELINUM; VEGETABLES;

EID: 42049084649     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2007.09.043     Document Type: Article

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