Results 211 to 220 of about 197,309 (240)
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Outlook on Agriculture, 1988
The preservation of food by irradiation was hailed in the 1960s as a valuable addition to existing processes such as freezing and canning, but has since become a matter of controversy. While it is permitted in some countries it is forbidden in others.
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The preservation of food by irradiation was hailed in the 1960s as a valuable addition to existing processes such as freezing and canning, but has since become a matter of controversy. While it is permitted in some countries it is forbidden in others.
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Food Control, 1990
Abstract On a global scale, somewhere between one quarter and one third of the world's food supply is lost postharvest as a result of too rapid ripening, growth in storage, insect infestation and bacterial and fungal attack. To alleviate these problems, ionizing radiation, e.g.
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Abstract On a global scale, somewhere between one quarter and one third of the world's food supply is lost postharvest as a result of too rapid ripening, growth in storage, insect infestation and bacterial and fungal attack. To alleviate these problems, ionizing radiation, e.g.
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Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods
Food Analytical Methods, 2010The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods.
Rayna Stefanova +2 more
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Packaging for irradiated foods
The International Journal of Applied Radiation and Isotopes, 1959Abstract 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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Irradiation and Food Processing
1989After 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 ...
Björn Sigurbjörnsson, Paisan Loaharanu
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Radiation Physics and Chemistry, 1993
Abstract The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposables, fruits and vegetables, spices, meats, seafoods and waste products. This range of products to be processed has resulted in a wide range of irradiator designs and capital and operating cost ...
Peter Kunstadt +4 more
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Abstract The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposables, fruits and vegetables, spices, meats, seafoods and waste products. This range of products to be processed has resulted in a wide range of irradiator designs and capital and operating cost ...
Peter Kunstadt +4 more
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Irradiation Preservation of Foods
2007CONTENTS 32.1 Food Irradiation Process 76232.1.1 Action of Ionization Irradiation 762 32.1.2 Sources of Ionization Irradiation 762 32.1.3 Dose and Dosimetry 762 32.1.4 Scope of Irradiation ...
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Food irradiation in perspective
Radiation Physics and Chemistry, 1995Abstract Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them.
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Energy and Food Irradiation [PDF]
, 1978 Abstract : This paper shows that significant energy savings can be obtained by use of irradiation preservation. The energy used in food systems in the US amounts to about 16.5% of the total energy. An analysis of the energy used in the many steps of the food irradiation process found that irradiation pasteurization uses only 21 kJ/kg, radappertization ...
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