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 [in Japanese] Thermal behavior of organic free radicals of irradiated wheat flour [in Japanese]
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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>i.e</I>., 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.
- FOOD IRRADIATION, JAPAN
FOOD IRRADIATION, JAPAN 41(1), 18-21, 2006-09-30
JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION