Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (368 pages)

ISBN: 1-299-36605-8 , 0-323-15387-9

Series Statement: Food science and technology : a series of monographs

Note: Front Cover; Food Irradiation; Copyright Page; Table of Contents; Preface; Chapter 1. Ionizing Radiation; I. Radiation: Definition and Types; II. Ionization and Excitation; III. Radiations for Treating Foods; IV. Interaction of Ionizing Radiation with Matter; Sources of Additional Information; Chapter 2. Radiation Chemistry Basics; I. Introduction; II . Primary Chemical Effects; III . Secondary Chemical Effects; IV. G Value; V. Aqueous Systems; VI. Role of Irradiation Parameters; VII . Postirradiation Effects; VIII . Times for Various Postirradiation Events; Sources of Additional Information , Chapter 3. Radiation Chemistry of Food Components and of Foods; I. Introduction; II . Radiation Chemistry of Food Components; III . Radiation Chemistry of Foods; Sources of Additional Information; Chapter 4. Biological Effects of Ionizing Radiation; I . General; II . Effects of Radiation on Organisms That Contaminate Foods; III . Plant Foods; Sources of Additional Information; Chapter 5. General Effects of Ionizing Radiation on Foods; I. Introduction; II. Control of Microbial Spoilage; III. Inactivation of Pathogenic Non-Spore-Forming Bacteria , IV. Inhibition of Sprouting and Delay of Ripening and Senescence; V. Decontamination; VI. Insect Disinfestation; VII. Quality Improvement; VIII. Dose Categories; Sources of Additional Information; Chapter 6. Meats and Poultry; I. General; II. Radurization; III. Radicidation; IV. Radappertization; Sources of Additional Information; Chapter 7. Marine and Freshwater Animal Foods; I. General; II. Radurization; III. Radicidation; IV. Radappertization; V. Disinfestation; Sources of Additional Information; Chapter 8. Fruits, Vegetables, and Nuts; I. Fruits; II. Vegetables , III. Dried Fruits and Vegetables; IV. Nuts; Sources of Additional Information; Chapter 9. Cereal Grains, Legumes, Baked Goods, and Dry Food Substances; I. Cereal Grains; II. Legumes; III. Baked Goods; IV. Dry Food Substances; Sources of Additional Information; Chapter 10. Miscellaneous Foods. Useful Food Modifications; I. Dairy Products; II. Eggs and Egg Products; III. Molasses; IV. Poi; V. Beverage Materials and Beverages; VI. Hospital Diets; VII. Animal Feeds; VIII. Useful Modifications of Foods; Sources of Additional Information; Chapter 11. Combination Processes; I. Introduction , II. Physical Processes; III. Chemical Processes; Sources of Additional Information; Chapter 12. Packaging; I. Introduction; II. Rigid Containers; III. Flexible Containers; Sources of Additional Information; Chapter 13. Wholesomeness of Irradiated Foods; I. Introduction; II. Induced Radioactivity; III. Toxicological Aspects; IV. Nutritive Value; V. Microbiological Safety; VI. General Comment on Wholesomeness; Sources of Additional Information; Chapter 14. Government Regulation of Irradiated Foods; I. Introduction; II. World Health Organization, Geneva; III. Codex Alimentarius Commission; IV. U.S. Food and Drug Administration , English

Additional Edition: ISBN 0-12-709370-2

Language: English