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Irradiation for quality improvement, microbial safety and phytsosanitation of fresh produce /
Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving posth...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press, an imprint of Elsevier,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Irradiation for quality improvement and microbial safety of fresh produce
- Ionizing radiation for shelf life extension
- Postirradiation changes in fruits and vegetables
- Irradiation effects on mycotoxin accumulation
- Sprout inhibition of tubers, bulbs, and roots by ionizing radiation
- Irradiation for quality improvement of individual fruits
- Irradiation for quality improvement of individual vegetables including mushrooms
- Safety of fresh and fresh-cut fruits and vegetables following irradiation
- Benefits of fruit and vegetable irradiation, labeling and detection of irradiated food, consumer attitude, and future research
- Phytosanitary irradiation of fresh horticultural commodities for market access
- Phytosanitary irradiation: generic treatments
- Phytosanitary irradiation: combination treatments
- Current issues in phytosanitary irradiation
- Appendix
- References
- Index.