Chromatography of food irradiation markers

  • J.-T. Mörsel

Abstract

Food irradiation is one of the most discussed modern technologies in today’s food industry. The first attempts to apply ionizing radiation to food processing was made at the end of the 19th century. Direct application of radioactive isotopes, for example radon, in food was soon recognized to be hazardous to humans, so Schwartz (1921) obtained the first US patent for microbiological decontamination of food by use of X-rays. In the following years many new applications of food irradiation were recognized, and the practical application to some types of foods was tested. Three main fields are of greater interest today.

Keywords

HPLC Sulphide Carbohydrate Hexane Aldehyde 

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Copyright information

© Chapman & Hall 1998

Authors and Affiliations

  • J.-T. Mörsel

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