Food irradiation research and technology / edited by Xuetong Fan, Christopher H. Sommers.
Material type:
TextPublication details: Ames, Iowa : Wiley-Blackwell, 2013Edition: 2nd edDescription: xxiii, 446 p. : ill. ; 24 cmISBN: 9780813802091Subject(s): Radiation preservation of food -- Research | Irradiated beefDDC classification: 664.0288 | Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
General Books Science Library
|
Science Library, Sikkim University Science Library General Section | 664.0288 FAN/F (Browse shelf(Opens below)) | Available | Books For SU Science Library | 45512 |
Browsing Science Library, Sikkim University shelves, Shelving location: Science Library General Section Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 664.02015118 MCN.M Microbial production of food ingredients, enzymes, and nutraceuticals / | 664.024 48335 Microbiology and technology of fermented foods/ | 664.024 CUL/N Novel thermal and non-thermal technologies for fluid foods / | 664.0288 FAN/F Food irradiation research and technology / | 664.369 VER/S Soybean: Genetics, molecular biology and biotechnology/ | 664.8001576 SAP/M Microbiology of fruits and vegetables/ | 671.3 EDI/U Unsteady state processes in catalysis: proceedings of the International Conference, 5-8 June, 1990, Novosibirsk, USSR/ |
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
There are no comments on this title.