Developmental stage is an important factor that determines the antioxidant responses of young and old grapevine leaves under UV irradiation in a green-house. [PDF]
, 2011 The impact of UV irradiation was studied on photosynthesis, photosystem II photochemical yields and antioxidant responses using green-house grown grapevine (Vitis vinifera L. cv. Chardonnay) leaves.
Hideg, Éva, Majer, Petra
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Existing antioxidant levels are more important in acclimation to supplemental UV-B irradiation than inducible ones: Studies with high light pretreated tobacco leaves [PDF]
, 2012 Greenhouse grown tobacco plants were exposed to supplemental ultraviolet irradiation (280-400 nm, UV-B centered) for 6 days and changes in their photosynthesis (gas exchange and electron transport) and general and specific antioxidant activities were ...
Hideg, Éva, Majer, Petra
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Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]
, 2016 Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol +4 more
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Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation
Brazilian Journal of Radiation Sciences, 2021 The tendency to use edible flowers in gastronomy to add beauty, color, and flavor in food preparation has been increasing in recent years. Several species have active biological substances, which play an important role in health maintenance.
Amanda Cristina Ramos Koike +4 more
doaj +1 more source
Brazilian Journal of Radiation Sciences, 2019 Food irradiation has been approved in more than 60 countries for many applications in a wide variety of foods. 2-Alkylcyclobutanones (2-ACBs) are the only known radiolytic products formed when food containing fatty acids are irradiated.
Angélica Bueno Barbezan +5 more
doaj +1 more source
Trends in technology, trade and consumption likely to impact on microbial food safety [PDF]
, 2010 Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United ...
Cole, M.B. +3 more
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Brazilian Journal of Radiation Sciences, 2019 Food irradiation is approved for use in more than 60 countries for applications and purposes in a wide variety of foods, being an effective and safe method for preservation and long-term storage.
Angélica Bueno Barbezan
doaj +1 more source
Design of modified plastic surfaces for antimicrobial applications: Impact of ionizing radiation on the physical and mechanical properties of polypropylene [PDF]
, 2013 Surface modification of polypropylene (PP) sheets was carried out by radiation induced graft polymer- ization of hydrophilic functional molecules such as N,N-dimethylacrylamide (DMA) and [2-methacry- loyloxy)ethyl] trimethylammonium chloride, which is a ...
DELATTRE, Jennifer +3 more
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Preservation of Foods by Irradiation
American Journal of Public Health and the Nations Health, 1957 we should like to tell you something of the relatively brief history of this fascinating subject as well as the present-day status and problems in the field, particularly as they apply to the various aspects of public health and environmental sanitation.
Samuel A. Goldblith, Bernard E. Proctor
openaire +4 more sources
Journal of Future FoodsWinter jujube was irradiated with 0.5 kGy electron beam (EB) and stored at 0 °C for 60 days. The quality of winter jujube was analyzed every 10 days to explore the effect of EB on antioxidant activity of winter jujube.
Dehua Hou +5 more
doaj +1 more source