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
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Radiation preservation of food--Research Irradiated beef