Food irradiation research and technology [[electronic resource] /] / editors, Christopher H. Sommers, Xuetong Fan

• Pubblicazione: Ames, Iowa, : Blackwell Pub., 2006
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (338 p.)
• Disciplina: 664.0288; 664/.0288
• Soggetto topico: Radiation preservation of food - Research; Irradiated beef
• Altri autori: SommersChristopher H FanXuetong
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Food Irradiation Research and Technology; CONTENTS; List of Contributors; Preface; Chapter 1. Introduction: Food Irradiation Moving On; Chapter 2. Advances in Gamma Ray, Electron Beam, and X-ray Technologies for Food Irradiation; Chapter 3. Regulation of Irradiated Foods and Packaging; Chapter 4. Toxicological Safety of Irradiated Foods; Chapter 5. Consumer Acceptance and Marketing of Irradiated Foods; Chapter 6. Detection of Irradiated Foods; Chapter 7. Dosimetry for Food Processing and Research Applications; Chapter 8. Mechanisms and Prevention of Quality Changes in Meat by Irradiation ; Chapter 9. Irradiation as a Phytosanitary Treatment for Fresh Horticultural Commodities: Research and RegulationsChapter 10. Low-Dose Irradiation of Fresh and Fresh-Cut Produce: Safety, Sensory, and Shelf Life; Chapter 11. Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-to-Eat Products; Chapter 12. Ionizing Radiation of Eggs; Chapter 13. Irradiation Treatment of Nuts; Chapter 14. Irradiated Ground Beef for the National School Lunch Program; Chapter 15. Potential Applications of Ionizing Radiation ; Chapter 16. A Future Uncertain: Food Irradiation from a Legal PerspectiveChapter 17. Technical Challenges and Research Directions in Electronic Food Pasteurization; Index
• Sommario/riassunto: The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the U.S. and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from "consumer-advocate" groups. Food Irradiation Research and Technology presents the latest sci
• Titolo autorizzato: Food irradiation research and technology
• ISBN: 1-282-36549-5; 9786612365492; 0-470-27763-7; 0-470-27639-8
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996199392603316
• Lo trovi qui: Univ. di Salerno
• Serie: IFT Press series.