Published March 2005
| Version v1
Journal article
Irradiation Detection in Korean Traditional Soybean-Based Fermented Powdered Sauces: Data for Establishing a Database for Regulation of Irradiated Foods
- 1. Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)
- 2. Korea Food and Drug Administration, Seoul (Korea, Republic of)
Description
To facilitate establishing regulations for irradiated foods, Korean traditional soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkukjang (PC) were irradiated at 1, 3, 5 and 7 kGy, and subjected to irradiation detection analyses as part of establishing a database for detecting irradiated foods. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were applied as the detection methods. Using PSL analysis, the irradiated PD, PK and PKC could be easily distinguished from the non-irradiated ones, while irradiation of the PC at 5 kGy or higher was detectable
Additional details
Publishing Information
- Journal Title
- Journal of Food Science and Nutrition
- Journal Volume
- 10
- Journal Issue
- 1
- Journal Page Range
- p. 29-33
- ISSN
- 1226-332X
INIS
- Country of Publication
- Food and Agriculture Organization of the United Nations (FAO)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45083200
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- ELECTRON SPIN RESONANCE; FOOD PROCESSING; IRRADIATION; PHOTOLUMINESCENCE; POWDERS; SOYBEANS; STORAGE LIFE
- Descriptors DEC
- EMISSION; FOOD; LUMINESCENCE; MAGNETIC RESONANCE; PHOTON EMISSION; PLANTS; PROCESSING; RESONANCE; SEEDS; VEGETABLES
Optional Information
- Notes
- ARN: KR2006014339