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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 3
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Articles

Study of Photo and Thermoluminescence Properties to Identify Irradiated Dried-Fishery Products

Moon-Young KimSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
,
Jae-Jun AhnSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
,
Kashif AkramSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
,
Gui-Ran KimSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
,
Mi-Seon JeongSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
,
Ji-Young KwakSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaView further author information
&
Joong-Ho KwonSchool of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of KoreaCorrespondence[email protected]
View further author information
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Pages 299-306 | Published online: 02 Mar 2016

References

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  • Ahn, J. J., Kim, G. R., Akram, K., Kim, K. S., and Kwon, J. H. 2012b. Change in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions. Eur. Food Res. Technol. 235: 75–82.
  • Akram, K., Ahn, J. J., and Kwon, J. H. 2012a. Analytical methods for the identification of irradiated foods. In: Ionizing Radiation: Applications, Sources and Biological Effects. Belotserkovsky, E., and Ostaltsov, Z. (Eds.). New York, NY: Nova Science Publishers. Pp. 1–36.
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  • Chamanara, V., Shabanpour, B., Khomeiri, M., and Gorgin, S. 2013. Shelf-life extension of fish samples by using enriched chitosan coating with thyme essential oil. J. Aquat. Food Prod. T. 22: 3–10. doi:10.1080/10498850.2011.621583
  • D’Oca, M. C., and Bartolotta, A. 2010. The identification of irradiated crustaceans and evaluation of the dose by thermoluminescence: Intercomparison between two methods for extracting minerals. Food Res. Int. 43: 1255–1259.
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  • Duan, X. Y., Liu, S. Y., Zhang, W. C., Zhang, Q. X., and Gao, P. J. 2004. Volumetric productivity improvement for endoglucanase of Trichoderma pseudokoingii S-38. J. Appl. Microbiol. 96: 772–776.
  • EN 13751. 2009. Foodstuffs—Detection of Irradiated Food Using Photostimulated Luminescence. Brussels, Belgium: European Committee of Standardization.
  • EN 1788. 2001. Foodstuffs—Thermoluminescence Detection of Irradiated Food from which Silicate Minerals Can Be Isolated. Brussels, Belgium: European Committee of Standardization.
  • Kyung, H. K., Ahn, J. J., Akram, K., and Kwon, J. H. 2012. Thermoluminescence analyses of irradiated dried sea foods using different methods of mineral separation. Radiat. Phys. Chem. 81: 1224–1226.
  • Lee, J., Kausar, T., Kim, B., and Kwon, J. H. 2008. Detection of γ-irradiated sesame seeds before and after roasting by analyzing photostimulated luminescence, thermoluminescence, and electron spin resonance. J. Agr. Food Chem. 56: 7187–7188.
  • Malec-Czechowska, K., Strzelczak, G., Dancewicz, A. M., Stachowicz, W., and Delincée, H. 2003. Detection of irradiation treatment in dried mushrooms by photostimulated luminescence, EPR spectroscopy and thermoluminescence measurements. Eur. Food Res. Technol. 216: 157–165.
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