Irradiation of Food Commodities Book

Irradiation of Food Commodities


  • Author : Ioannis S. Arvanitoyannis
  • Publisher : Academic Press
  • Release Date : 2010-06-25
  • Genre: Technology & Engineering
  • Pages : 736
  • ISBN 10 : 0080884369
  • Total Read : 89
  • File Size : 14,8 Mb

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Irradiation of Food Commodities Summary:

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

Food Irradiation Research and Technology Book

Food Irradiation Research and Technology


  • Author : Christopher H. Sommers
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9780470276396
  • Total Read : 79
  • File Size : 8,6 Mb

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Food Irradiation Research and Technology Summary:

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 researchers at the leading edge offood irradiation. In this book, experts from industry, government,and academia: define the basic principles of irradiation and the publichealth benefits of irradiation describe advances in irradiation technology, detectiontechnology, and radiation dosimetry review the regulations pertaining to food irradiation and thetoxicological safety data provide food industry representatives and public healthofficials with effective methodologies to educate consumers andcounteract misinformation review recent advances in the irradiation of meat and poultry,fruits and vegetables, seafood, and the use of irradiation as aphytosanitary treatment Food Irradiation Research and Technology appeals to abroad readership: industry food scientists involved in theprocessing of meat and fish, fruits and vegetables; foodmicrobiologists and radiation processing specialists; governmentand industry representatives involved in the import and export offood commodities; and industry, local, and state officials involvedin educational efforts regarding food irradiation. Food scientists and technologists share a responsibility toensure that educational materials provided to the public regardingfood safety and processing technologies are based on sound scienceand fact, not on misconceptions. Food Irradiation Research andTechnology meets that goal.

Irradiation for Food Safety and Quality Book

Irradiation for Food Safety and Quality


  • Author : Paisan Loaharanu
  • Publisher : CRC Press
  • Release Date : 2001-02-15
  • Genre: Technology & Engineering
  • Pages : 232
  • ISBN 10 : 1587160811
  • Total Read : 68
  • File Size : 16,9 Mb

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Irradiation for Food Safety and Quality Summary:

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

Irradiation for Food Safety and Quality Book

Irradiation for Food Safety and Quality


  • Author : Paisan Loaharanu
  • Publisher : CRC Press
  • Release Date : 2020-08-26
  • Genre: Technology & Engineering
  • Pages : 241
  • ISBN 10 : 9781000160161
  • Total Read : 89
  • File Size : 20,7 Mb

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Irradiation for Food Safety and Quality Summary:

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

Irradiation for Quality Improvement  Microbial Safety and Phytosanitation of Fresh Produce Book
Score: 5
From 1 Ratings

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce


  • Author : Rivka Barkai-Golan
  • Publisher : Academic Press
  • Release Date : 2017-05-29
  • Genre: Technology & Engineering
  • Pages : 302
  • ISBN 10 : 9780128110263
  • Total Read : 81
  • File Size : 6,5 Mb

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Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce Summary:

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 is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

Irradiation of Food Commodities Book

Irradiation of Food Commodities


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2010
  • Genre: Uncategoriezed
  • Pages : 710
  • ISBN 10 : 9351071987
  • Total Read : 70
  • File Size : 9,9 Mb

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Irradiation of Food Commodities Summary:

Studyguide for Irradiation of Food Commodities Book

Studyguide for Irradiation of Food Commodities


  • Author : Cram101 Textbook Reviews
  • Publisher : Cram101
  • Release Date : 2013-05
  • Genre: Uncategoriezed
  • Pages : 180
  • ISBN 10 : 1490237402
  • Total Read : 74
  • File Size : 13,6 Mb

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Studyguide for Irradiation of Food Commodities Summary:

Never HIGHLIGHT a Book Again Virtually all testable terms, concepts, persons, places, and events are included. Cram101 Textbook Outlines gives all of the outlines, highlights, notes for your textbook with optional online practice tests. Only Cram101 Outlines are Textbook Specific. Cram101 is NOT the Textbook. Accompanys: 9780521673761

Packaging for Nonthermal Processing of Food Book

Packaging for Nonthermal Processing of Food


  • Author : Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2018-05-21
  • Genre: Science
  • Pages : 320
  • ISBN 10 : 9781119126850
  • Total Read : 85
  • File Size : 5,9 Mb

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Packaging for Nonthermal Processing of Food Summary:

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the