Irradiation of Food Commodities

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion. Insights into regulations from a variety of countries provides important information on government strategies Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration Addresses risk assessment -- key to governmental and more importantly consumer acceptance All topics in one volume for the first time provides complete vision of the technology

Produk Detail:

  • Author : Ioannis S. Arvanitoyannis
  • Publisher : Academic Press
  • Pages : 736 pages
  • ISBN : 9780080884363
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKIrradiation of Food Commodities

Irradiation of Food Commodities

Irradiation of Food Commodities
  • Author : Ioannis S. Arvanitoyannis
  • Publisher : Academic Press
  • Release : 25 June 2010
GET THIS BOOKIrradiation of Food Commodities

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the

Food Irradiation Research and Technology

Food Irradiation Research and Technology
  • Author : Christopher H. Sommers,Xuetong Fan
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKFood Irradiation Research and Technology

The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of

Food Irradiation

Food Irradiation
  • Author : Walter Urbain
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKFood Irradiation

Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including

Irradiation of Food and Packaging

Irradiation of Food and Packaging
  • Author : Vanee Komolprasert,Kim Matthew Morehouse
  • Publisher : Amer Chemical Society
  • Release : 12 April 2021
GET THIS BOOKIrradiation of Food and Packaging

This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
  • Author : Paisan Loaharanu,Paul Thomas
  • Publisher : CRC Press
  • Release : 15 February 2001
GET THIS BOOKIrradiation for Food Safety and Quality

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce
  • Author : Rivka Barkai-Golan,Peter A Follett
  • Publisher : Academic Press
  • Release : 29 May 2017
GET THIS BOOKIrradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It

Current Topics in Salmonella and Salmonellosis

Current Topics in Salmonella and Salmonellosis
  • Author : Mihai Mares
  • Publisher : BoD – Books on Demand
  • Release : 05 April 2017
GET THIS BOOKCurrent Topics in Salmonella and Salmonellosis

The genus Salmonella comprises an important number of bacterial species able to colonize and infect numerous animal species and humans. Although more than a hundred years passed since its discovery, Salmonella still represents a redoubtable and successful microorganism, difficult to deal with. Whether we discuss about typhoid fever or food poisoning, the public health and financial consequences are practically incalculable. The costs attributable to Salmonella contamination of meat, eggs, and vegetables are also very high worldwide. Antimicrobial resistance in Salmonella

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKCase Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens