Food Irradiation Research and Technology [electronic resource].
by
Sommers, Christopher H.
ISBN
:
9781118422496
Title
:
Food Irradiation Research and Technology [electronic resource].
Author
:
Sommers, Christopher H.
Personal Author
:
Sommers, Christopher H.
Edition
:
2nd ed.
Publication Information
:
Arnes, AI : Wiley, 2012.
Physical Description
:
1 online resource (474 p.)
Series
:
Institute of Food Technologists Series
General Note
:
Description based upon print version of record.
Contents
:
Food IrradiationResearch and Technology; Contents; List of Contributors; Preface; Chapter 1 Introduction: Food Irradiation Moving On; Introduction; Two Tracks Going Forward; The Food Safety Track; The Disinfestation Track; Bumps Still Remain on the Road Ahead; Summary; References; Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation; Introduction; Basic Irradiation Concepts; Definition and Units of Absorbed Dose; Absorbed Dose versus Emitted Radiation Power; Temperature Rise versus Dose; Electron Beam Facilities; Absorbed Dose versus Beam Current
Electron Beam TechnologiesX-ray Facilities; Conclusion; References; Chapter 3 Gamma Ray Technology for Food Irradiation; Introduction; Overview of Co-60 Gamma Technology; Basic Irradiation Concepts; Gamma Ray Facilities; Irradiator Categories; Criteria for Irradiator Design and Selection; Pallet Irradiator; Tote Box Irradiator; Independent Dose Delivery Carrier and Stationary Irradiations; Gray* Star GenesisTM Underwater Irradiator; Gamma Ray Facilities for Radiation Research; Comparison of Irradiation Technologies; References; Chapter 4 Regulation of Irradiated Foods and Packaging
IntroductionReferences; Notes; Chapter 5 Toxicological Safety of Irradiated Foods; Introduction; Food Irradiation; Benzene, Formaldehyde, and Amines; Formation and Levels of 2-ACBs in Foods; Toxicological Safety of 2-ACBs; 2-ACBs and Tumor Promotion; Diet and Tumor Promotion; Conclusions; References; Chapter 6 Radiation Chemistry of Food Components; Basic Radiation Effects; Radiolysis of Water; Radiation Chemistry of Major Food Components; Radiation Chemistry of Lipids; Radiolysis of Proteins; Radiolysis of Carbohydrates; Reduction of Undesirable Compounds by Irradiation
Reduction of Furan and AcrylamideReduction of Mycotoxins; Antinutritional Compounds; Acknowledgments; References; Chapter 7 Dosimetry for Food Processing and Research Applications; Importance of Dosimetry; Introduction; Some Fundamentals of Dosimetry; Absorbed Dose; Dosimetry System; Measurement Management System; Selection and Characterization of a Dosimetry System; Types of Dosimetry Systems; The Selection of an Appropriate Dosimetry System; Dosimetry System Characterization; The Use of a Dosimetry System; Dosimetry in Food Research; Dosimetry at a Commercial Facility; General
Process ValidationOperational Qualification (OQ); Performance Qualification (PQ); Routine Process Monitoring and Control; References; Chapter 8 Detection of Irradiated Foods; Introduction; Free Radicals and Electronic Excited States; ESR Spectroscopy; Luminescence; Stable Radiolytic Products; Radiolytic Products from Proteins; Volatile Compounds; Radiolytic Products from Carbohydrates; Radiolytic Products from Nucleic Acids; Radiolytic Products from Lipids; Modification of Macroscopic Physico-Biological Parameters of the Food; Gas Evolution; Cellular Wall Modifications
Bacteriological Modifications
Subject Term
:
Irradiated beef.
Radiation preservation of food - Research.
Added Author
:
Fan, Xuetong.
Format
:
Electronic Resources
Electronic Access
:
Publication Date
:
2012
Publication Information
:
Arnes, AI : Wiley, 2012.
Shelf Number | Material Type | Copy | Shelf Location | Status |
---|
664.0288 | 1:E-BOOK | 1 | 1:ON-DEMAND | Browse online or request access to ebook |