Preliminary study on radical generating impact of the temperature 200 deg C on spring wheat grains
2000
Gagos, M. | Koper, R. | Sujak, A. (Akademia Rolnicza, Lublin (Poland). Katedra Fizyki) | Misiak, L.E. (Uniwersytet Marii Curie-Sklodowskiej, Lublin (Poland). Inst. Fizyki)
The study aimed at determination of changes in free radical number in spring wheat grain, Jasna cultivar, exposed to heating at 200 deg C. Stable free radicals were detected by spin-electronic resonance. Moderate change of the g-factor following heat treatment may suggest the formation of modified stable free radicals. Considerable increasing of free radical number suggested that thermal treatment (roasting) of grain negatively affected its usefulness to consumption
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