Advances in food irradiation research
1996
Burg, K.J.L. | Shalaby, S.W.
A brief background of the use of irradiation of food is given, limited to food for human consumption. Attention is directed to the effects of radiation on packages and organic food products as well as the resulting interactions. The main variables of interest in food irradiation include temperature, water content, packaging atmosphere, dose rate, package material, and food type. Certain food types release specific volatiles which may be used to monitor effectiveness of irradiation as well as dosage. Avenues of future research interest are highlighted.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library