Food irradiation research and technology / / edited by Xuetong Fan, Christopher H. Sommers

• Pubblicazione: Ames, Iowa, : Wiley-Blackwell, 2012
• Edizione: 2nd ed.
• Descrizione fisica: xxvi, 446 p. : ill
• Disciplina: 664/.0288
• Soggetto topico: Radiation preservation of food - Research; Irradiated beef
• Altri autori: FanXuetong SommersChristopher H
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Intro -- Food Irradiation Research and Technology -- Contents -- List of Contributors -- Preface -- Chapter 1 Introduction: Food Irradiation Moving On -- Introduction -- Two Tracks Going Forward -- The Food Safety Track -- The Disinfestation Track -- Bumps Still Remain on the Road Ahead -- Summary -- References -- Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation -- Introduction -- Basic Irradiation Concepts -- Definition and Units of Absorbed Dose -- Absorbed Dose versus Emitted Radiation Power -- Temperature Rise versus Dose -- Electron Beam Facilities -- Absorbed Dose versus Beam Current -- Electron Beam Technologies -- X-ray Facilities -- Conclusion -- References -- Chapter 3 Gamma Ray Technology for Food Irradiation -- Introduction -- Overview of Co-60 Gamma Technology -- Basic Irradiation Concepts -- Gamma Ray Facilities -- Irradiator Categories -- Criteria for Irradiator Design and Selection -- Pallet Irradiator -- Tote Box Irradiator -- Independent Dose Delivery Carrier and Stationary Irradiations -- Gray Star GenesisTM Underwater Irradiator -- Gamma Ray Facilities for Radiation Research -- Comparison of Irradiation Technologies -- References -- Chapter 4 Regulation of Irradiated Foods and Packaging -- Introduction -- References -- Notes -- Chapter 5 Toxicological Safety of Irradiated Foods -- Introduction -- Food Irradiation -- Benzene, Formaldehyde, and Amines -- Formation and Levels of 2-ACBs in Foods -- Toxicological Safety of 2-ACBs -- 2-ACBs and Tumor Promotion -- Diet and Tumor Promotion -- Conclusions -- References -- Chapter 6 Radiation Chemistry of Food Components -- Basic Radiation Effects -- Radiolysis of Water -- Radiation Chemistry of Major Food Components -- Radiation Chemistry of Lipids -- Radiolysis of Proteins -- Radiolysis of Carbohydrates. ; Reduction of Undesirable Compounds by Irradiation -- Reduction of Furan and Acrylamide -- Reduction of Mycotoxins -- Antinutritional Compounds -- Acknowledgments -- References -- Chapter 7 Dosimetry for Food Processing and Research Applications -- Importance of Dosimetry -- Introduction -- Some Fundamentals of Dosimetry -- Absorbed Dose -- Dosimetry System -- Measurement Management System -- Selection and Characterization of a Dosimetry System -- Types of Dosimetry Systems -- The Selection of an Appropriate Dosimetry System -- Dosimetry System Characterization -- The Use of a Dosimetry System -- Dosimetry in Food Research -- Dosimetry at a Commercial Facility -- General -- Process Validation -- Operational Qualification (OQ) -- Performance Qualification (PQ) -- Routine Process Monitoring and Control -- References -- Chapter 8 Detection of Irradiated Foods -- Introduction -- Free Radicals and Electronic Excited States -- ESR Spectroscopy -- Luminescence -- Stable Radiolytic Products -- Radiolytic Products from Proteins -- Volatile Compounds -- Radiolytic Products from Carbohydrates -- Radiolytic Products from Nucleic Acids -- Radiolytic Products from Lipids -- Modification of Macroscopic Physico-Biological Parameters of the Food -- Gas Evolution -- Cellular Wall Modifications -- Bacteriological Modifications -- Germination Inhibition -- Irradiated Ingredients and Low-Dose Irradiated Plants -- Conclusion -- References -- Chapter 9 Irradiation of Packaging Materials in Contact with Food: An Update -- Introduction -- Current Authorizations of Packaging Materials for Irradiation of Prepackaged Food -- Radiation-Induced Chemical Changes in Packaging Materials -- Role of AOs -- Evaluating Packaging Materials Irradiated in the Presence of Oxygen -- Irradiation Effects -- Analysis for RPs -- Dietary Exposure to RPs -- Safety Assessment of RPs. ; Approaches to Testing -- Conclusions -- Acknowledgment -- References -- Chapter 10 Consumer Acceptance and Marketing of Irradiated Foods -- Introduction -- What Is Food Irradiation? -- Why Is Food Irradiated? -- Marketing of Irradiation Foods -- Commercial Acceptance of Irradiation Foods -- Resistance to "New" Technology -- Risks versus Benefits -- World's Safest Food Supply, But Not Safe Enough -- Irradiation: A Powerful and Effective Tool to Improve Food Safety -- Education: The Key to Consumer Acceptance -- Effect of Unfavorable Information -- Can Unfavorable Information Be Counteracted? -- Effects of Gender, Income, and Children -- Barriers to Acceptance -- The "Minnesota Model" of Consumer Acceptance -- A Defining Moment in Food Safety -- Is It Farm to Fork, or Turf to Tort? -- Conclusion -- References -- Chapter 11 Irradiation of Ready-To-Eat Meat Products -- Introduction -- Materials and Methods -- RTE Meats -- Processing of Beef Bologna -- Bacterial Isolates -- Preparation of Inoculum -- Inoculation of RTE Meats -- Gamma Irradiation -- Enumeration of Bacteria -- Storage Study -- D10 Values -- Statistical Analysis -- Results and Discussion -- Acknowledgment -- References -- Chapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation -- Introduction -- Food Irradiation -- Microcidal Effect -- Quality Changes in Meat by Irradiation -- Lipid Oxidation -- Sources and Mechanisms of Off-Odor Production -- Color Changes in Meat by Irradiation -- Control of Off-Odor Production and Color Changes -- Additives -- Packaging -- Packaging and Additive Combinations -- Future Research -- References -- Chapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations -- Introduction -- Developing Irradiation Quarantine Treatments -- Insect Radiotolerance -- Methodology -- Varietal Testing. ; Probit 9 Efficacy and Alternatives -- Generic Radiation Treatments -- Regulatory Aspects of Irradiation -- USDA Regulations -- Regional and International Harmonization -- Trade -- References -- Chapter 14 Antimicrobial Application of Low-Dose Irradiation of Fresh and Fresh-Cut Produce -- Introduction -- Produce Microbiology and Irradiation Treatment -- Internalization of Bacteria -- Biofilm-Associated Pathogens -- Postirradiation Recovery and Regrowth -- Treatment Parameters for Irradiation of Produce -- Influence of Plant Variety -- Combination with Sanitizers -- Irradiation Plus Mild Thermal Treatment -- Summary -- Acknowledgments -- References -- Chapter 15 Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life -- Introduction -- Ethylene and Respiration -- Appearance -- Texture -- Flavor/Taste -- Nutrients -- Vitamin C -- Other Nutrients -- Combination of Irradiation with Other Postharvest Techniques -- Chemical Sanitizers -- Hot-Water Treatment -- Calcium and Calcium Ascorbate -- MAP -- Shelf-Life Extension -- References -- Chapter 16 Irradiation of Seeds and Sprouts -- Introduction -- Outbreaks Associated with Sprouts -- Potential Source of Contamination -- Pathogens of Concern for Sprouts -- Salmonella -- Enterohemorrhagic E. coli -- L. monocytogenes -- B. cereus -- Yersinia enterocolitica -- Shigella -- Klebsiella -- Pathogen Decontamination Overview -- Seed and Sprout Evaluation after Treatment -- Radiation Dose to Reduce Microbial Pathogens on Seeds -- Combination Treatments -- Radiation Dose to Reduce Microbial Pathogens on Sprouts -- Other -- Conclusions -- References -- Chapter 17 Irradiation of Nuts -- Introduction -- Farming and Harvesting -- Insect Disinfestation -- Microbial Contamination -- Contamination with Pathogens -- Irradiation Treatment of Nuts -- Insect Disinfestation -- Molds and Aflatoxins. ; Pathogen Inactivation -- Chemical and Sensory: Irradiation Can Catalyze or Induce Lipid Peroxidation, and Lipid and/ or Protein Radiolysis -- Nonoxidative Radiolytic Reactions -- Effect of Irradiation on Nut Allergenicity -- Advantages of Using Irradiation to Treat Nuts -- Research Needs -- References -- Chapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-To-Eat Products -- Introduction -- Listeria monocytogenes Is a Significant Contaminant of Seafood -- Stress Adaptation of the Organism -- Irradiation Is an Effective Postprocessing Treatment for Fish Products -- Physical, Chemical, and Sensory Changes of Irradiated Seafood -- Competing Microflora -- Comments Regarding Irradiation and the Risk for Botulism -- Conclusion -- References -- Chapter 19 Ionizing Radiation of Eggs -- Introduction -- Ionizing Radiation of Shell Eggs -- Microbial Lethal Effect of Ionizing Radiation on Shell Eggs -- Internal Quality of Ionizing Radiated Shell Eggs -- Physicochemical Properties of Ionizing Radiated Shell Eggs -- Functional Properties of Ionizing Radiated Shell Eggs -- Ionizing Radiation of Refrigerated Liquid Egg -- Ionizing Radiation of LWE -- Ionizing Radiation of Liquid Egg White -- Ionizing Radiation of Liquid Egg Yolk -- Ionizing Radiation of Dried Egg -- Microbial Lethal Effect of Ionizing Radiation in Dried Egg -- Quality of Ionizing Radiated Dried Egg -- Physicochemical Properties of Ionizing Radiated Dried Egg -- Functional Properties of Ionizing Radiated Dried Egg -- Ionizing Radiation of Frozen Egg -- Microbial Lethal Effect of Ionizing Radiation in Frozen Egg -- Physicochemical Properties of Ionizing Radiated Frozen Egg -- Functional Properties of Ionizing Radiated Frozen Egg -- Strategies to Increase the Quality of Irradiated Egg Products -- Areas for Future Research -- Conclusion -- Acknowledgments. ; References.
• Titolo autorizzato: Food irradiation research and technology
• ISBN: 1-5231-1017-1; 9786613904683; 1-118-42249-X; 1-118-42255-4; 1-283-59223-1; 1-78539-358-8; 1-118-42250-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910825094803321
• Lo trovi qui: Univ. Federico II
• Serie: IFT Press series.