Identification of γ-Irradiated Spices by Electron Spin Resonance (ESR) Spectrometry
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چکیده
منابع مشابه
Electron Spin Resonance (ESR) studies on radical scavenging activity of gamma ray irradiated pepper
The properties of radicals induced in the gamma ray irradiated pepper were investigated by means of spin trapping method and CW-ESR spectroscopy. Three radicals were found in the specimens irrespective of irradiation. The representative ESR spectrum of pepper is composed of a sextet centered at g = 2.0, a singlet at the same g-value, and a singlet at g = 4.0. The first signal is attributable to...
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Nuclear modulation in electron-spin-echo spectroscopy is conventionally studied by onedimensional electron-spin-echo envelope modulation ( lD-ESEEM) . Two-dimensional Fourier transform electron-spin resonance (2D-FTESR) studies of nuclear modulation have the promise of enhancing the spectral resolution and clarifying the key details of the relaxation processes. We present a 2D-FTESR study on si...
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Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were first washed with water, and then the residues were extracted with alcohol. The...
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The magnetisation and electron spin resonance (ESR) spectrum of two specimens of tetrahedral amorphous carbon (ta-C), deposited from a filtered cathodic arc, were measured over a wide temperature range. The magnetisation was found to consist of superparamagnetic, paramagnetic and diamagnetic contributions. The superparamagnetic contribution resembled that recently found in carbon prepared from ...
متن کاملElectron spin resonance (ESR) study of cigarette smoke by use of spin trapping techniques.
The technique of spin trapping has been applied to the gas phase of cigarette smoke to identify and quantify the radicals present. It was found that radicals could be trapped only if the smoke was filtered. Three spin traps were used: N-tert-butyl-alpha-phenyl nitrone (PBN). 5,5-dimethyl-delta1-pyrroline-1-oxide (DMPO) and alpha-[3,5-di-tert-butyl-4-hydroxyphenyl)-N-tert-butyl nitrone (OHPBN). ...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1990
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.31.499