Author: American Chemical SocietyPublisher:
ISBN:
Category :
Languages : en
Pages : 562
Book Description
Recent Advances in the Chemistry of Food Irridation at the 161. National Meeting of the American Chemical Society and 2. Symposium on Food Preservation by Ionizing Radiation
Author: American Chemical SocietyPublisher:
ISBN:
Category :
Languages : en
Pages : 562
Book Description
Symposium on the Recent Advances in the Chemistry of Food Irradiation
Author: Symposium on the Recent Advances in the Chemistry of Food Irradiation. 1971, Los Angeles, Calif..Publisher:
ISBN:
Category :
Languages : en
Pages : 180
Book Description
Irradiation of Food and Packaging
Author: American Chemical Society. MeetingPublisher:
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 384
Book Description
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.
RECENT ADVANCES IN THE CHEMISTRY OF FOOD IRRADIATION- SYMPOSIUM PRESENTED AT THE 161ST NATIONAL MEETING- ACS BY THE DIVISION OF AGRICULTURAL AND FOOD CHEMISTRY.
Author: Recent Advances in the Chemistry of Food Irradiation
Author: Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1728
Book Description
First multi-year cumulation covers six years: 1965-70.
Preservation Of Food By Ionizing Radiation
Author: JosephsonPublisher: CRC Press
ISBN: 1351092901
Category : Science
Languages : en
Pages : 643
Book Description
Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science and technology yet published on food preservation by the application of ionizing radiation.
Preservation Of Food By Ionizing Radiation
Author: Peter JosephsonPublisher: CRC Press
ISBN: 1351092898
Category : Science
Languages : en
Pages : 435
Book Description
Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science and technology yet published on food preservation by the application of ionizing radiation.
Electronic Irradiation of Foods
Author: R. B. MillerPublisher: Springer Science & Business Media
ISBN: 0387283862
Category : Technology & Engineering
Languages : en
Pages : 298
Book Description
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.
Food Irradiation
Author: R. A. MolinsPublisher: John Wiley & Sons
ISBN: 9780471356349
Category : Science
Languages : en
Pages : 486
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.