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Advanced Spectroscopic Techniques for Food Quality
Food Chemistry, Function and Analysis
Advanced Spectroscopic Techniques for Food Quality
Edited by
Ashutosh Kumar Shukla
Ashutosh Kumar Shukla
Ewing Christian College, India
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Hardback ISBN:
978-1-83916-404-0
PDF ISBN:
978-1-83916-584-9
EPUB ISBN:
978-1-83916-585-6
Special Collection: 2022 ebook collection
No. of Pages:
246
Publication date:
20 May 2022
Book Chapter

CHAPTER 4: Advanced Analytical Methods for the Detection of Irradiated Foods

By
Grzegorz Piotr Guzik
Grzegorz Piotr Guzik
Institute of Nuclear Chemistry and Technology
Dorodna 16
03-195 Warsaw
Poland
[email protected][email protected]
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;
Wacław Stachowicz
Wacław Stachowicz
Institute of Nuclear Chemistry and Technology
Dorodna 16
03-195 Warsaw
Poland
[email protected][email protected]
  https://orcid.org/0000-0001-9946-3133
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Doi:
https://doi.org/10.1039/9781839165849-00080
Page range:
80 - 93

This chapter describes the application of spectroscopic methods such as thermo- and photoluminescence and electron paramagnetic resonance/electron spin resonance (EPR/ESR) spectroscopy in the food market and trade for the control of radiation treatment of a variety of nutritious products and commodities. Basic information on food irradiation as a tool for microbial decontamination of food from pathogenic microorganisms is also given.

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