Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Irradiation Technologies: Concepts, Applications and Outcomes

Food Irradiation Technologies: Concepts, Applications and Outcomes

Ferreira, Isabel C. F. R.
Antonio, Amilcar L.
Cabo Verde, Sandra

Hardcover

Series: Food Chemistry, Function and Analysis, Book 4

Technology & EngineeringPhysics

ISBN10: 1782627081
ISBN13: 9781782627081
Publisher: Royal Society of Chemistry
Published: Dec 19 2017
Pages: 434
Weight: 1.70
Height: 1.20 Width: 6.40 Depth: 9.20
Language: English

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. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique.

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