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Irradiated pepper and ginger detected by viscosity and starch measurements



Irradiated pepper and ginger detected by viscosity and starch measurements



Mitteilungen aus Lebensmitteluntersuchung und Hygiene 90(5): 515-531



Starch and rheological measurements of alkaline suspensions of white pepper, black pepper and ginger are a useful tool to distinguish not irradiated samples from the gamma-treated spices (dose gtoreq 2 kGy). In addition it is shown that starch is not the material which determines the different rheological behaviour of the alkaline suspensions of the spices. The differences in the viscosity data are rather due to irradiation damages of polymers which are enriched in the cell wall material of the pepper grains and the roots of the ginger.

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Accession: 010885597

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