Detection of gamma irradiated spices with OSL method and its reliability

Download

index.pdf

Date

2016-01-01

Author

AYGÜN, ŞÜKRAN GİZEM
BOZOĞLU, TAHSİN FARUK
Bulur, Enver

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

76
views

0
downloads

Irradiation has been accepted as an effective food safety method for various foods over 50 years. Gamma rays from radioactive isotopes of Cobalt 60 or Cesium 137 are used for food irradiation applications. The main concern about food irradiation is the detection of these irradiated foods and also loss of detection of irradiation through the storage period. Photo Stimulated Luminescence (PSL) is one of the physical techniques that can be used for irradiation detection. The aim of this study is to analyze the behavior of PSL signals of irradiated spices with respect to storage period, storage temperature, origin and type of samples.

Subject Keywords

Spices, Gamma irradiation, Photo stimulated, Luminescence (PSL)

URI

https://hdl.handle.net/11511/48964

Journal

Natural Science and Discovery

DOI

https://doi.org/10.20863/nsd.44208

Collections

Department of Physics, Article

Suggestions

OpenMETU
Core

Detection of genetically modified insect resistant tomato via polymerase chain reaction Sönmezalp, C. Zeynep; Gültekin, Güzin Candan; Department of Biotechnology (2004) Tomato, which is one of the most important component of human diet, has been genetically modified to develop some properties like delayed ripening and insect resistance. In order to give a choice to the consumer, it is necessary to detect and label GM foods. This study was carried out to detect genetically modified tomato samples purchased from different food markets of Turkey. PCR method was used to detect genetically modified insect resistant tomatoes. The DNAs of collected samples were isolated according...
Detection of genetically modified maize via polymerase chain reaction Aydın, Gamze; Gürakan, Candan; Department of Biotechnology (2004) In recent years, foods produced by genetic engineering technology have been on the world food market. The biosafety aspects, regulations, and labelling of these foods are still contentious issues in most countries. It is necessary to have approval for the use of GMOs in the production of food. Thus, detection and quantification of GMOs play crucial role for developing regulations on GM foods. In this study, raw and processed maize samples were analysed for genetic modification using a DNA based detection me...
Efficiency of various silicon rich amendments on growth and cadmium accumulation in field grown cereals and health risk assessment Sohail, Muhammad Irfan; Rehman, Muhammad Zia Ur; Rizwan, Muhammad; Yousaf, Balal; Ali, Shafaqat; ul Haq, Muhammad Anwar; Anayat, Alia; Waris, Aisha A. (2020-04-01) Cadmium (Cd) contamination of arable soils and its subsequent accumulation in food is one of the global issues which needs urgent attention. Field experiments were conducted to explore the impacts of ten silicon (Si) rich amendments on Cd bioavailability and accumulation by maize and wheat irrigated with sewage effluents. Results depicted that applied amendments decreased the total Cd accumulation in shoots and grains of both crops with and the maximum decrease was observed in rice husk biochar (RHB) treatm...
Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates Garip, Sebnem; Gözen, Ayşe Gül; Severcan, FERİDE (Elsevier BV, 2009-04-15) The identification of foodborne microorganisms and their endospores in food products are important for food safety. The present work compares Bacillus (Bacillas licheniformis, Bacillus circulans and Bacillus silbtilis) and Micrococcus (Micrococcus luteus) species with Fourier transform infrared (FTIR) spectroscopy. Our results show that there are several characteristic peaks belonging to both the Micrococcus and Bacillus Species Which Call be used for the identification of these foodborne bacteria and their...
Extraction of pectin from sugar beet pulp by high hydrostatic pressure and invest igation of extraction efficiency and extract characteristics. Kaya, Burcu; Alpas, Hami; Department of Food Engineering (2020) Food industry produces huge amount of food waste after food processing. The food wastes could include significant amount of functional ingredients that have valorization potential. The techniques utilized to obtain functional compounds from food wastes are named as valorization. One of the important wastes of food industry is sugar beet pulp which is the waste of sugar processing. Utilizing this pulp for various applications has been very common recently. In this study, sugar beet pulp pectin was extracted ...

Citation Formats

Ş. G. AYGÜN, T. F. BOZOĞLU, and E. Bulur, “Detection of gamma irradiated spices with OSL method and its reliability,” Natural Science and Discovery, pp. 11–19, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48964.