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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Authors: Barkai-Golan, Rivka (Author), Follett, Peter A., 1957- (Author)
Format: Electronic eBook
Language:Inglés
Published: London : Academic Press, an imprint of Elsevier, 2017.
Subjects:
Irradiated foods.
Radiation preservation of food.
Food Irradiation
Aliments irradi�es.
Aliments > Irradiation.
BUSINESS & ECONOMICS > Infrastructure.
SOCIAL SCIENCE > General.
Irradiated foods
Radiation preservation of food
Online Access:Texto completo
Table of Contents:
  • 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.

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