Food Irradiation Research and Technology (eBook, PDF)

Redaktion: Fan, Xuetong; Sommers, Christopher H.

• Format: PDF

Produktbeschreibung

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from "consumer-advocate" groups. This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation. New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development. The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 472
• Erscheinungstermin: 28. August 2012
• Englisch
• ISBN-13: 9781118422496
• Artikelnr.: 37346097

Autorenporträt

Christopher H. Sommers, Ph.D., a research microbiologist and lead scientist, and Xuetong Fan, Ph.D., a research food technologist, both work for the Food Safety Intervention Technologies Research Unit, USDA-ARS-Eastern Regional Research Center, Wyndmoor, PA. Drs. Sommers and Fan were co-moderators of the IFT symposium from which this book arose and have over thirty years combined experience in food irradiation, food technology, chemistry, microbiology and toxicology.

Inhaltsangabe

1. Introduction: Food Irradiation Moving Forward. 2. Advances in Gamma Ray,
Electron Beam, and X-Ray Technologies for Food Irradiation. 3. Regulation
of Irradiated Foods and Packaging: An FDA Perspective. 4. Toxicological
Safety of Irradiated Foods. 5. Generation of Furan and Trans-Fats by
Irradiation and Thermal Processing. 6. Consumer Acceptance and Marketing of
Irradiated Foods. 7. Detection of Irradiated Foods. 8. Dosimetry for Food
Processing and Research Applications. 9. Irradiation of Meat. 10.
Irradiation of Ready-to-Eat Meats. 11. Irradiation of Produce. 12.
Irradiation as a Phytosanitary Treatment for Fresh Horticultural
Commodities. 13. New Applications for Irradiation for Phytosanitary
Purposes. 14. Irradiation of Packaging Materials. 15. Irradiation of
Seafood. 16. A Future Uncertain: Food Irradiation from a Legal Perspective.
17. Irradiation for Food Security. 18. Future Research Needs