Properties of irradiated starches have been outlined in this review . ')' -radiation generates free radicals on starch molec ules which cause changes in starch properties . The inten sity of free radicals is dependent upon starch moisture content , and temperature and duration of storage. Increasing dosages of -y-irradiation creates increasing intensities of free radicals on carbohydra tes. The...

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films w...

Horváthová J., Suhaj M., Polovka M., Brezová V., Šimko P. (2007): The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.). Czech J. Food Sci., 25: 131–143. The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spe...

Cyanidin-3-glucoside (C3G) is the most common anthocyanin in dark grains and berries a food functional factor to improve visual health. However, mechanisms of C3G on blue light-induced retinal pigment epithelial (RPE) cell photooxidative damage needs further exploration. We investigated effects light-irradiated A2E-containing RPE cells explored whether sphingolipid, mitogen-activated protein ki...