Normal view MARC view ISBD view

Food irradiation research and technology / edited by Xuetong Fan, Christopher H. Sommers. - 2nd ed. - Ames, Iowa : Wiley-Blackwell, 2013. - xxiii, 446 p. : ill. ; 24 cm.

Includes bibliographical references and index.

Chapter 1 Introduction: Food Irradiation Moving On
Chapter 2 Advances in Electron Beam and X-ray Technologies
for Food Irradiation
Chapter 3 Gamma Ray Technology for Food Irradiation
Chapter 4 Regulation of Irradiated Foods and Packaging
Chapter 5 Toxicological Safety of Irradiated Foods
Chapter 6 Radiation Chemistry' of Food Components
Chapter 7 Dosimetry for Food Processing and
Research Applications
Chapter 8 Detection of Irradiated Foods
Chapter 9 Irradiation of Packaging Materials in Contact
with Food; An Update
Chapter 10 Consumer Acceptance and Marketing
of Irradiated Foods
Chapter 11 Irradiation of Ready-To-Eat Meat Products
Chapter 12 Mechanisms and Prevention of Qualit)' Changes in
Meat by Irradiation
Chapter 13 Phytosanitary Irradiation for Fresh Horticultural
Commodities: Research and Regulations
Chapter 14 Antimicrobial Application of Low-Dose Irradiation
of Fresh and Fresh-Cut Produce
Chapter 15 Irradiation of Fresh and Fresh-Cut Fruits and
Vegetables: Quality and Shelf Life
Chapter 16 Irradiation of Seeds and Sprouts
Chapter 17 Irradiation of Nuts
Chapter 18 Irradiation of Seafood with a Particular Emphasis on
Listeria inouocytogenes in Ready-To-Eat Products
Chapter 19 Ionizing Radiation of Eggs
Chapter 20 Irradiated Ground Beef for the National School
Lunch Program
Chapter 21 Potential Applications of Ionizing Radiation
Chapter 22 A Future Uncertain: Food Irradiation From
a Legal Perspective
Chapter 23 Technical Challenges and Research Directions
in Electronic Food Pasteurization




ISBN: 9780813802091

Subjects--Topical Terms:
Radiation preservation of food--Research
Irradiated beef

Dewey Class. No.: 664.0288 / FAN/F