Positronium is abundantly produced within the molecular voids of a patient's body during positron emission tomography (PET). Its properties dynamically respond to the submolecular architecture of the tissue and the partial pressure of oxygen. Current PET systems record only two annihilation photons and cannot provide information about the positronium lifetime.
View Article and Find Full Text PDFThe simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought.
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September 2021
Electrons with energies of 300 keV or lower have the potential to decontaminate the surfaces of various types of food products with minimal loss of quality. The aim of the present work was to determine the thickness of the layer inhabited by microorganisms. The food samples tested were black and white pepper irradiated with 200 keV, 230 keV, 300 keV and 9 MeV beams of electron energy.
View Article and Find Full Text PDFPotassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated.
View Article and Find Full Text PDFNanotechnology is one of the fastest developing new areas in science and technology. Ionizing radiation is widely applied for nanostructure synthesis and nanomaterials modification. The ability to fabricate structures with nanometric precision is of fundamental importance to any exploitation of nanotechnology.
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