S. LaoharojanaphandA. BusamongkolV. PermnamtipK. JudprasongA. ChattThailand Institute of Nuclear TechnologyMahidol UniversityDalhousie University2018-06-112018-06-112012-11-01Journal of Radioanalytical and Nuclear Chemistry. Vol.294, No.2 (2012), 323-32715882780023657312-s2.0-84867843175https://repository.li.mahidol.ac.th/handle/20.500.14594/13938A pilot study was carried out to evaluate the scope of instrumental neutron activation analysis (INAA) for measuring the levels of selected elements in a few commonly consumed food items in Thailand. Several varieties of rice, beans, aquatic food items, vegetables and soybean products were bought from major distribution centers in Bangkok, Thailand. Samples were prepared according to the protocols prescribed by the nutritionist for food compositional analysis. Levels of As, Br, Ca, Cd, Cl, Cr, Cu, Fe, K, Mg, Mn, and Zn were measured by INAA using the irradiation and counting facilities available at the Thai Research Reactor with the maximum in-core thermal neutron flux of 3 × 10 13 cm -2 s -1 of the Thailand Institute of Nuclear Technology in Bangkok. Selenium was determined by cyclic INAA using the Dalhousie University SLOWPOKE-2 Reactor facilities in Halifax, Canada at a thermal neutron flux of 2.5 × 10 11 cm -2 s -1 . Both cooked and uncooked foods were analyzed. The elemental composition of food products was found to depend significantly on the raw material as well as the preparation technique. © 2012 Akadémiai Kiadó, Budapest, Hungary.Mahidol UniversityChemistryEnergyEnvironmental ScienceMedicineArticleSCOPUS10.1007/s10967-012-1884-x