Gamma Irradiation for Agrifood: Non-Destructive Approaches to Study the Secondary Effects Produced in Italian Wheat Matrices

Gamma Irradiation for Agrifood: Non-Destructive Approaches to Study the Secondary Effects Produced in Italian Wheat Matrices

This work investigates the effects of gamma irradiation (0.1–10 kGy) on four Italian wheat matrices, such as durum, conventional soft, integrated soft, and biological soft wheat, by coupling Raman, FTIR-ATR and EPR spectroscopies to provide complementary insights into the structural, conformational,...

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Bibliographic Details
Main Authors: Rocco Carcione, Leonardo Lanzetta, Beatrice D’Orsi, Ilaria Di Sarcina, Emiliana Mansi, Jessica Scifo, Alessia Cemmi
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Polysaccharides
Subjects:
gamma irradiation
starch
food irradiation
spectroscopic methods
Online Access:https://www.mdpi.com/2673-4176/6/2/39
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