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(Ebook) Food irradiation technologies : concepts, applications and outcomes by Isabel C F R Ferreira, Amilcar L Antonio, Amilcar L Antonio, Sandra Cabo Verde, Sandra Cabo Verde, Steve Sugden, R B Miller, Isabel Ferreira, Emily Craven, Alain Strasser, Jongsoon Kim, Daniel Galaviz, Peter Roberts, Urszula Gryczka, Michele Mangiacotti, ISBN 9781782627081, 9781788010252, 9781788013925, 1782627081, 1788010256, 1788013921

  • SKU: EBN-6992858
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Authors:Isabel C F R Ferreira, Amilcar L Antonio, Amilcar L Antonio, Sandra Cabo Verde, Sandra Cabo Verde, Steve Sugden, R B Miller, Isabel Ferreira, Emily Craven, Alain Strasser, Jongsoon Kim, Daniel Galaviz, Peter Roberts, Urszula Gryczka, Michele Mangiacotti,
Pages:434 pages.
Year:2018
Editon:1
Publisher:Royal Society of Chemistry
Language:english
File Size:7.02 MB
Format:pdf
ISBNS:9781782627081, 9781788010252, 9781788013925, 1782627081, 1788010256, 1788013921
Categories: Ebooks

Product desciption

(Ebook) Food irradiation technologies : concepts, applications and outcomes by Isabel C F R Ferreira, Amilcar L Antonio, Amilcar L Antonio, Sandra Cabo Verde, Sandra Cabo Verde, Steve Sugden, R B Miller, Isabel Ferreira, Emily Craven, Alain Strasser, Jongsoon Kim, Daniel Galaviz, Peter Roberts, Urszula Gryczka, Michele Mangiacotti, ISBN 9781782627081, 9781788010252, 9781788013925, 1782627081, 1788010256, 1788013921

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast.This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.
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