Results 141 to 150 of about 3,232,142 (196)

UV-C irradiation enhances the dual-use potential of Desmodesmus quadricauda and Scenedesmus dimorphus for food and biodiesel production. [PDF]

Sci Rep
Sirison J, Ruangsomboon S, Chiwpreecha P, Jongput B, Chonudomkul D, Khwanpruk K.   +5 more
europepmc   +1 more source

Food-Medicine Homologous Qiongyu Gao Attenuates Skin Photoaging by Remodeling Gut Microbiota and Restoring Mitochondrial Energy Metabolism. [PDF]

Foods
Yang Z, Han B, Chen Y, Wang Y, Huang Y, Ran J, Liang J, Zeng X, Wang H.   +8 more
europepmc   +1 more source

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Irradiation of Foods

Science, 1984
In the report "Communal nursing in Mexican free-tailed bat maternity colonies" by G. F. McCracken (9 Mar., p. 1090), table 1 was incorrectly printed. The correct table is reprinted below. [See Table 1. in Source PDF]
S S, Epstein, J W, Gofman
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Economics of food irradiation

C R C Critical Reviews in Food Science and Nutrition, 1983
This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements ...
Jerome Deitch, Edward F. Josephson
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Food irradiation

Endeavour, 1994
Large amounts of food, perhaps as much as one quarter of the world's agricultural production, is lost due to spoilage or contamination by harmful bacteria and other parasitic life forms. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce these huge losses. Properly treated, irradiated foods retain their
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Irradiation and Food Processing

1989
After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life ...
B, Sigurbjörnsson, P, Loaharanu
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Packaging for irradiated foods

The International Journal of Applied Radiation and Isotopes, 1959
Abstract Packages for irradiated foods must be compatible with the radiation treatment, the food and the production line. In the case of foods treated by radiation doses of 1 Mrad, or less, common commercial packages appear satisfactory. Radiation doses of more than 1 Mrad have an adverse effect on packages and care must be taken in selecting ...
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FOOD IRRADIATION

The Lancet, 1989
T, Webb, T, Lang
  +6 more sources

IRRADIATED FOODS AND IRRADIATED ERGOSTEROL

Journal of the American Medical Association, 1929
As long ago as 1924 the striking observation was made almost simultaneously by Hess and by Steenbock and Nelson that many foods could be made antirachitic by irradiation with ultraviolet rays. Some of the first successes in this line have already been referred to in earlier chapters: Hess's demonstration that his irradiated cottonseed and linseed oils ...
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Food Irradiation

Radiation is a type of ionizing and non-ionizing energy that we encounter in daily life. It is used in diagnosis and treatment with biomedical devices, electrical energy production, communication, food industry and many other areas that we cannot list here.
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