Wholesomeness of Irradiated Food
Author | : |
Publisher | : |
Total Pages | : 34 |
Release | : 1981-01-01 |
Genre | : Food |
ISBN | : 9789241206594 |
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Author | : |
Publisher | : |
Total Pages | : 34 |
Release | : 1981-01-01 |
Genre | : Food |
ISBN | : 9789241206594 |
Author | : J.F. Diehl |
Publisher | : CRC Press |
Total Pages | : 480 |
Release | : 1999-12-01 |
Genre | : Technology & Engineering |
ISBN | : 9780585368795 |
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing. Information is drawn from international scientific and political bodies. This edition: presents results from recent studies on the wholesomeness of irradiated foods; considers practical aspects of food irradiation, regulation, control and consumer acceptance; discusses developments in the identification of irradiated foods; and more.
Author | : Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food |
Publisher | : |
Total Pages | : 56 |
Release | : 1977 |
Genre | : Science |
ISBN | : |
World food needs can be met by reducing food losses through irradiation in the conservation of food. The safety for human consumption of irradiated food must by based on: 1) absence of microorganisms and harmful microbial toxins; 2) the nutritional contribution of irradiated food to the total diet; 3) absence of significant amounts of toxic substances as a result of the process. To the extent that foodstuffs can by placed in a small number of categories and for doses below 10 KGy (1 Mrad), data can be extrapolated from one member of a class to related members. Radiation chemical data, with evidence from animal feeding studies, may eventually indicate that food items with doses of up to 5 KGy (500 Krad) are safe for human consumption. Technical, nutritional, microbiological, and toxicalogical factors in irradiated food are discussed. Methods of evaluation are recommended. Results of re-evaluations and new-evaluations of irradiated foods are reported with irradiation dosage data and evaluation results.
Author | : Great Britain. Advisory Committee on Irradiated and Novel Foods |
Publisher | : |
Total Pages | : 62 |
Release | : 1986 |
Genre | : Medical |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 44 |
Release | : 1977 |
Genre | : |
ISBN | : |
Author | : Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food |
Publisher | : |
Total Pages | : 44 |
Release | : 1977 |
Genre | : Irradiated foods |
ISBN | : |
Author | : FAO-IAEA-WHO Joint Exoert Committee on Wholesomeness of Irradiated Food (1969) |
Publisher | : |
Total Pages | : 44 |
Release | : 1970 |
Genre | : |
ISBN | : |
Author | : Mendel Friedman |
Publisher | : Springer Science & Business Media |
Total Pages | : 531 |
Release | : 2013-11-21 |
Genre | : Technology & Engineering |
ISBN | : 1489926267 |
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.
Author | : Joint F.A.O./I.A.E.A./W.H.O. Expert Committee On The Wholesomeness Of Irradiated Food |
Publisher | : |
Total Pages | : 0 |
Release | : 1977 |
Genre | : |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1970 |
Genre | : |
ISBN | : 9780119810509 |