Food Irradiation: Principles and Applications by R. A. Molins focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin.
Food Irradiation: Principles and Applications discusses such topics as:
Book Info
A single-source response to the needs of research, industry, and regulators for information on the historical, technical, economic and regulatory aspects of food irradiation. Extensively discusses the principles and applications of food irradiation, both now and in past decades, discussing the potential of this technology and assuring its safety. DLC: Preservation of food.
About the Author
Food Irradiation: Principles and Applications discusses such topics as:- Radiation inactivation of microorganisms.
- Disinfestation of stored grains, pulses, dried fruits, and nuts.
- Irradiation as a quarantine treatment.
- Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops.
- Radiation decontamination of spices, herbs, condiments, and other dried food ingredients.
- Process control and dosimetry in food irradiation.
Book Info
A single-source response to the needs of research, industry, and regulators for information on the historical, technical, economic and regulatory aspects of food irradiation. Extensively discusses the principles and applications of food irradiation, both now and in past decades, discussing the potential of this technology and assuring its safety. DLC: Preservation of food.
About the Author
- RICARDO MOLINS, PhD, is Senior Program Officer, Food and Nutrition Board, at the National Academies' Institute of Medicine in Washington, D.C.
Book Details
- Hardcover: 488 pages
- Publisher: Wiley-Interscience; 1 edition (May 24, 2001)
- Language: English
- ISBN-10: 0471356344
- ISBN-13: 9780471356349
- Product Dimensions: 9.5 x 6.2 x 1.1 inches