Disinfestation of Fruit by Irradiation
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Total Pages | : 198 |
Release | : 1971 |
Genre | : Fruit |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 198 |
Release | : 1971 |
Genre | : Fruit |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 180 |
Release | : 1971-01-01 |
Genre | : |
ISBN | : 9789201115713 |
Author | : University of Hawaii (Honolulu). College of Tropical Agriculture |
Publisher | : |
Total Pages | : 192 |
Release | : 1969 |
Genre | : Food |
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Author | : Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture |
Publisher | : |
Total Pages | : |
Release | : 1971 |
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Total Pages | : 110 |
Release | : 1965 |
Genre | : Food |
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Author | : R. A. Molins |
Publisher | : John Wiley & Sons |
Total Pages | : 500 |
Release | : 2001-05-24 |
Genre | : Science |
ISBN | : 0471356344 |
In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of food irradiation. Written by an international panel of scientists, this book focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin. Food Irradiation: Principles and Applications discusses such topics as: -Radiation inactivation of microorganisms -Disinfestation of stored grains, pulses, dried fruits, and nuts -Irradiation as a quarantine treatment -Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops -Radiation decontamination of spices, herbs, condiments, and other dried food ingredients -Process control and dosimetry in food irradiation Food professionals in both academia and industry, as well as food safety experts, food scientists, research scientists, and food processing managers, will find Food Irradiation: Principles and Applications a reliable and valuable reference.
Author | : Rivka Barkai-Golan |
Publisher | : Academic Press |
Total Pages | : 304 |
Release | : 2017-05-29 |
Genre | : Medical |
ISBN | : 0128110260 |
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 postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods
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Total Pages | : 177 |
Release | : 1971 |
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Author | : |
Publisher | : |
Total Pages | : 177 |
Release | : 1971 |
Genre | : Fruit |
ISBN | : |
Author | : Mohammed Wasim Siddiqui |
Publisher | : Academic Press |
Total Pages | : 324 |
Release | : 2018-08-13 |
Genre | : Technology & Engineering |
ISBN | : 012812699X |
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation. Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions Explores various disinfection technologies for quality assurance and for the development of potential new technologies