Food Irradiation Research and Technology
ISBN-13:
9780813802091
ISBN-10:
0813802091
Edition:
2
Author:
Christopher H. Sommers, Xuetong Fan
Publication date:
2012
Publisher:
Blackwell Pub
Format:
Hardcover
446 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
FREE US shipping
Book details
ISBN-13:
9780813802091
ISBN-10:
0813802091
Edition:
2
Author:
Christopher H. Sommers, Xuetong Fan
Publication date:
2012
Publisher:
Blackwell Pub
Format:
Hardcover
446 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
Summary
Food Irradiation Research and Technology (ISBN-13: 9780813802091 and ISBN-10: 0813802091), written by authors
Christopher H. Sommers, Xuetong Fan, was published by Blackwell Pub in 2012.
With an overall rating of 4.1 stars, it's a notable title among other
Engineering
(Food Science, Agricultural Sciences) books. You can easily purchase or rent Food Irradiation Research and Technology (Hardcover) from BooksRun,
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Description
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation. New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development. The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.
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