Radiation Chemistry of Major Food Components PDF Download

Author: A. J. Cohen
Publisher: Elsevier Science & Technology
ISBN:
Category : Science
Languages : en
Pages : 240

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Author: C.D. Jonah
Publisher: Elsevier
ISBN: 008054021X
Category : Science
Languages : en
Pages : 777

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During the twentieth century, radiation chemistry emerged as a multi-faceted field encompassing all areas of science. Radiation chemical techniques are becoming increasingly popular and are being routinely used not only by chemists but also by biologists, polymer scientists, etc. "Radiation Chemistry: Present Status and Future Trends" presents an overall view of the different aspects of the subject. The chapters review the current status of the field and present the future opportunities in utilizing radiation chemical techniques. This will be of interest to chemists in general and in particular to radiation chemists, chemical kineticists, photochemists, physical-organic chemists and spectroscopists. In view of the diverse nature of the field, the book is a multi-authored effort by several experts in their particular areas of research. Six main areas, both basic and applied, were identified and the book is organized around them. The topics were selected in terms of their relative importance and the contribution of radiation chemistry to the general areas of chemistry, biology and physics. The topics covered are as diverse as gas phase radiation chemistry, the use of radiation chemical techniques, the treatment of water pollutants, the chemical basis of radiation biology, and muonium chemistry. The book also contains an update of the next generation electron accelerators.

Author: R. A. Molins
Publisher: John Wiley & Sons
ISBN: 9780471356349
Category : Science
Languages : en
Pages : 486

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Book Description
Bestrahlung von Lebensmitteln - dieser Band beschreibt Wirkungen, Anwendungsgebiete und Grenzen. International renommierte Fachleute konzentrieren sich in ihren Beiträgen auf wissenschaftliche und technologische Details, weniger auf die Streitfrage, ob Lebensmittel überhaupt bestrahlt werden sollten. Die Diskussion ist eingebettet in die Bestimmungen des Kontrollsystems HACCP, das in der fleisch- und fischverarbeitenden Industrie der USA und Europas mittlerweile Pflicht ist.

Author: Walter Urbain
Publisher: Elsevier
ISBN: 0323153879
Category : Technology & Engineering
Languages : en
Pages : 368

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Book Description
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 consumer attitudes, costs, facilities, and safety. Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods. This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.

Author: Isabel C F R Ferreira
Publisher: Royal Society of Chemistry
ISBN: 1788013921
Category : Technology & Engineering
Languages : en
Pages : 454

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Book Description
Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.

Author: Robert J. Woods
Publisher: John Wiley & Sons
ISBN: 9780471544524
Category : Science
Languages : en
Pages : 572

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Book Description
Deals with radiation processing as a whole using a chemical perspective. Offers basic information on the procedures taking place and covers radiation dosimetry plus a wide range of actual and potential applications. Provides excellent coverage of radiation processing literature with bibliographies pertaining to key areas of radiation chemistry.

Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 212

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Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture
Publisher:
ISBN:
Category : Ethylene dibromide
Languages : en
Pages : 564

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Author: Christopher H. Sommers
Publisher: John Wiley & Sons
ISBN: 0470276398
Category : Technology & Engineering
Languages : en
Pages : 338

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Book Description
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 scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation dosimetry review the regulations pertaining to food irradiation and the toxicological safety data provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation. Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.

Author: Douglas M. Considine
Publisher: Springer Science & Business Media
ISBN: 1468485113
Category : Technology & Engineering
Languages : en
Pages : 2324

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