Food Irradiation Technologies Concepts, Applications and Outcomes
Fr. 271.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
19.12.2017
Herausgeber
Isabel C. F. R. Ferreira + weitereVerlag
Royal Society Of ChemistrySeitenzahl
456
Maße (L/B/H)
23.4/15.6/2.5 cm
Gewicht
813 g
Sprache
Englisch
ISBN
978-1-78262-708-1
Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast.
This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.
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