照射小麦粉に誘導される有機フリーラジカルの加熱時の挙動
書誌事項
- タイトル別名
-
- Thermal behavior of organic free radicals of irradiated wheat flour
- ショウシャ コムギコ ニ ユウドウ サレル ユウキ フリーラジカル ノ カネツジ ノ キョドウ
この論文をさがす
抄録
Using electron spin resonance (ESR) spectroscopy, we revealed the thermal behavior of radicals as induced by irradiation on wheat flour. Upon irradiation and also baking, the organic free radical, i.e., the g=2.0 signal was detected. Organic free radical is increasing by radiation dose level. By heat treatment, the organic free radicals in irradiated wheat flour increased exponentially to heating duration. With baking, the organic free radicals increased. The yield of radicals from irradiation and baking was also same.
収録刊行物
-
- 食品照射
-
食品照射 41 (1-2), 18-21, 2006
日本食品照射研究協議会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679535640192
-
- NII論文ID
- 10018358075
-
- NII書誌ID
- AN00117832
-
- COI
- 1:CAS:528:DC%2BD28Xht12isrnN
-
- ISSN
- 18843611
- 03871975
-
- NDL書誌ID
- 8558792
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可