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.
Links
See other articles in this issue (5)
See the source
Indexing
-
Sources d'ionisation et caractérisation d'un tr...
- Author(s) : STRASSER A.
- Date : 1997/10
- Languages : French
View record
-
Microbiological aspects of radiation processing...
- Author(s) : KAMAT A.
- Date : 2005/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 5
View record
-
Proceedings of the MAFF food irradiation test s...
- Date : 1998/06
- Languages : English
- Source: Food Sci. Technol. Today - vol. 12 - n. 2
View record
-
Irradiation: new debate over old process.
- Date : 1998/10
- Languages : English
- Source: Elsevier Food int. - vol. 1 - n. 3
View record
-
Safety of irradiated foods.
- Author(s) : DIEHL J. F.
- Date : 1995
- Languages : English
View record