Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1220-1223

  Kim, Byeong Keun ^a,b   Akram, Kashif ^b   Kim, Cheong Tae ^a   Kang, Na Roo ^a   Lee, Jin Won ^a   Ryang, Jun Hwan ^a   Kwon, Joong Ho ^b  

^a Food Safety Research Institute   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Garlic; Ginger; Identification; Photostimulated luminescence; Red pepper; Thermoluminescence

Indexed keywords

CURRENT ANALYSIS; GARLIC; GINGER; IRRADIATED FOODS; IRRADIATED MATERIALS; IRRADIATED SAMPLES; PHOTO STIMULATED LUMINESCENCE; RADIATION-INDUCED; RED PEPPERS; SCREENING ANALYSIS; TL GLOW CURVE;

FOOD ADDITIVES; FOOD PRODUCTS; IDENTIFICATION (CONTROL SYSTEMS); SPICE;

THERMOLUMINESCENCE;

ARTICLE; CONTROLLED STUDY; FOOD IRRADIATION; GARLIC; GINGER; LIGHT; LUMINESCENCE; NONHUMAN; PHOTOSTIMULATED LUMINESCENCE; PHOTOSTIMULATION; RADIATION DOSE; SWEET PEPPER; THERMOLUMINESCENCE;

EID: 84862778249     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2012.01.023     Document Type: Article

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