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Food Irradiation Technologies : Concepts, Applications and Outcomes (Hardcover) (Ignacio Carreu00f1o)

Food Irradiation Technologies : Concepts, Applications and Outcomes (Hardcover) (Ignacio Carreu00f1o) - image 1 of 1

About this item

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.

Number of Pages: 375
Genre: Technology, Science
Series Title: Food Chemistry, Function and Analysis
Format: Hardcover
Publisher: Royal Society of Chemistry
Author: Ignacio Carreu00f1o
Language: English
Street Date: December 13, 2017
TCIN: 53231301
UPC: 9781782627081
Item Number (DPCI): 248-57-6427
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