engleski

Lipid test

Although several methods for the identification of irradiated foods have been proposed, radiation- induced changes are generally very small. The most easily measured changes are those produced by chain reactions, whereby the initial chemical change is multiplied many times. We have accordingly explored the potential of the radiation-induced oxidation of lipids with the formation of hydroperoxides as a suitable chain reaction for identification.

lipid ; lipid hydroperoxides ; irradiation ; radiation-induced oxidation ; egg powder

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