지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.6 No.3
- 발행연도
- 2001.9
- 수록면
- 152 - 157 (6page)
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초록· 키워드
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Accumulated photon counts in immediate measurement after irradiation of marjoram, basil and thyme were shown to he below 625±162, 577±178 and 126±640 Pc, respectively. The accumulated photon counts increased linearly with increasing irradiation doses up to 5 k㏉ and slightly increased from 5 k㏉ to 10 k㏉. This trend was similar after storage periods. According to storage conditions, the difference of the accumulated photon counts was not clearly observed. The accumulated photon counts of irradiated spice samples decreased with increasing storage periods. The rate of decrease was higher in 5 and 10 k㏉ irradiated samples than that in 1 k㏉, and in room conditions than that in darkroom conditions. The photon counts of the irradiated spice samples measured for 120 s were higher than those measured for 60 s. The irradiated spice samples showed higher photon counts than those of unirradiated samples in both room and darkroom conditions during all the storage periods. These results indicate that detection of irradiation was still possible after 24 weeks, although the PPSL signal of all spice samples decreased with increasing storage times.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018076616