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Author : Norman W. Desrosier,Henry M. Rosenstock
Publisher : Unknown
Page : 428 pages
File Size : 41,9 Mb
Release : 1960
Category : Radiation
ISBN : UOM:39015006706272
Introduction to radiation and its effects; Radiation source technology; Interaction of radiation with living organisms; Radiation precessing technology.
Author : Ionel Rosenthal
Publisher : Springer Science & Business Media
Page : 254 pages
File Size : 51,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642771064
This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then the book follows the wavelengths, from short to long values. Chapter 1 deals with ionizing radiation: historical background, sources of radiation employed in food treatment, units of measurement, and fundamentals of radiation chemistry. A survey of potential applications of ionizing radiation in food technology is followed by a description of methods for radiation dosimetry. Safety and wholesomeness of irradiated foods, analytical methods for postirradiation dosimetry in foods, and consumer acceptance of food irradiation conclude this section. Chapter 2 intrudes into the next segment of the spectrum: ultra violet-visible radiation. The general presentation of this electro magnetic emission and illumination source enables the discussion of its effects on foods, including applications in food analysis.
Author : V.M Wilkinson
Publisher : CRC Press
Page : 200 pages
File Size : 43,7 Mb
Release : 1997-11-30
Category : Technology & Engineering
ISBN : 0750611855
This reference is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from Aeromanos to Yersinia for microbiological aspects; from Apple to Poultry to Wheat which can benefit from irradiation; vitamins in food which may be affected by irradiation; regulatory aspects including various methods of detection of irradiated food; consumer acceptance and commercial applications to date, etc. -Paisan Loaharanu, Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna
Author : Anonim
Publisher : Unknown
Page : 1024 pages
File Size : 54,5 Mb
Release : 1969
Category : Isotopes
ISBN : OSU:32435022884340
Author : United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and Radiation
Publisher : Unknown
Page : 1080 pages
File Size : 49,7 Mb
Release : 1962
Category : Food
ISBN : STANFORD:36105045152340
Author : United States. Business and Defense Services Administration
Publisher : Unknown
Page : 100 pages
File Size : 43,6 Mb
Release : 1968
Category : Irradiated foods
ISBN : UOM:39015095076587
Author : Anonim
Publisher : Unknown
Page : 184 pages
File Size : 49,8 Mb
Release : 1966-02
Category : Radiation preservation of food
ISBN : UOM:39015095218767
Author : Paisan Loaharanu,Paul Thomas
Publisher : CRC Press
Page : 236 pages
File Size : 42,6 Mb
Release : 2020-08-26
Category : Technology & Engineering
ISBN : 9781000160161
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 the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Author : United States. Congress. Joint Committee ...
Publisher : Unknown
Page : 1738 pages
File Size : 43,9 Mb
Release : 1962
Category : Electronic
ISBN : UOM:35112204466819
Author : United States. Congress. Joint Committee on Atomic Energy
Publisher : Unknown
Page : 1118 pages
File Size : 51,6 Mb
Release : 1962
Category : Nuclear energy
ISBN : CHI:28281892
Author : Walter Urbain
Publisher : Elsevier
Page : 368 pages
File Size : 55,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323153874
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 : George Stewart
Publisher : Elsevier
Page : 311 pages
File Size : 47,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323156646
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture
Publisher : Unknown
Page : 1242 pages
File Size : 52,8 Mb
Release : 1986
Category : Food law and legislation
ISBN : UCR:31210012714992
Author : F. E. McKinney
Publisher : Unknown
Page : 148 pages
File Size : 48,7 Mb
Release : 1968
Category : Isotopes
ISBN : UOM:39015086506865
Author : U.S. Atomic Energy Commission. Division of Isotopes Development,U.S. Atomic Energy Commission
Publisher : Unknown
Page : 104 pages
File Size : 46,6 Mb
Release : 1962
Category : Isotopes
ISBN : UOM:39015095053149