TY  - BOOK
AU  - edited by Fan, Xuetong
AU  - Sommers, Christopher H.
TI  - Food irradiation research and technology
SN  - 9780813802091
U1  - 664.0288 
PY  - 2013///
CY  - Ames, Iowa
PB  - Wiley-Blackwell
KW  - Radiation preservation of food
KW  - Research
KW  - Irradiated beef
N1  - 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



ER  -