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Food Irradiation Research and Technology.
The fully updated second edition of Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Arnes, AI :
Wiley,
2012.
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| Edición: | 2nd ed. |
| Colección: | Institute of Food Technologists Series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.