Qualitative and quantitative thermoluminescence analysis on irradiated oregano

Risultato della ricerca: Articlepeer review

24 Citazioni (Scopus)

Abstract

Thermoluminescence (TL) dosimetry is one of the physical methods used for the identification of irradiated food, suitable for foods from which silicate minerals can be extracted. The aims of the present work were to apply the TL analysis for a qualitative identification of irradiated oregano, and to set up a quantitative procedure to estimate the original treatment dose on the sample. The experimental results show that the TL analysis allows to distinguish irradiated oregano even seven months after the treatment. The additive dose procedure gives a rough estimation of the treatment dose, but can be helpful when the TL ratio method is unsatisfactory.
Lingua originaleEnglish
pagine (da-a)996-1001
Numero di pagine6
RivistaFood Control
Volume18
Stato di pubblicazionePublished - 2007

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

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