The nutritional evaluation of irradiated foods
1967
Raico, Nicholas
A 1967 report detailed the results of studies on the effect of ionizing radiation of foods on the nutritional value of such foods. The results indicated that nutrient stability in foods irradiated up to 5.58 Mrads was comparable to that in thermally-processed foods, that irradiation at temperatures below -20 C protects vitamins and increases food accetability, and that irradiation produced no significant changes in macronutrients or minerals.
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