Identification of a Gamma-irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Ahn, Jae Jun ^a   Akram, Kashif ^a   Lee, Jeongeun ^b   Kim, Kyong Su ^c   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b CJ Corporation   (South Korea)

^c Chosun University   (South Korea)

Author keywords

Blending ratio; Irradiation; Pasteurization; Sauce; Thermoluminescence

Indexed keywords

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; DIET; ELECTROCHEMICAL ANALYSIS; ETHNOLOGY; FOOD CONTROL; FOOD IRRADIATION; GAMMA RADIATION; GARLIC; HEAT; INTERNATIONAL COOPERATION; LIMIT OF DETECTION; LUMINESCENCE; METHODOLOGY; PASTEURIZATION; PLANT ROOT; RADIATION EXPOSURE; SOUTH KOREA; SPICE; STANDARD;

CONDIMENTS; DIET; ELECTROCHEMICAL TECHNIQUES; FOOD INSPECTION; FOOD IRRADIATION; GAMMA RAYS; GARLIC; HOT TEMPERATURE; INTERNATIONALITY; LIMIT OF DETECTION; LUMINESCENCE; PASTEURIZATION; PLANT ROOTS; REPUBLIC OF KOREA; SPICES;

ALLIUM SATIVUM;

EID: 84862777503     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02614.x     Document Type: Article

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