ShareRheoviscometric technique in identification, control and quality evaluation of some irradiated food ingredients.
Author(s) : FERDES O., CASANDROIU T., OPRITA N.
Type of article: Article
Summary
It is concluded that the rheoviscometric measurements could be used for monitoring and identification of dry corn-starch, black pepper and paprika, especially for irradiation doses, higher than 1 kilogray.
Details
- Original title: Rheoviscometric technique in identification, control and quality evaluation of some irradiated food ingredients.
- Record ID : 1998-0922
- Languages: English
- Source: Acta Aliment. - vol. 25 - n. 4
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1996/04
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Irradiation: new debate over old process.
- Date : 1998/10
- Languages : English
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Ionizing radiation, food, legislation.
- Author(s) : NICOLETTI G. M.
- Date : 1996/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 346
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