Description
Book SynopsisThis book, written by an international panel of scientists, will provide a comprehensive up-to-date view of food irradiation principles, effects, applications and limitations, including global regulatory issues and the economics of food irradiation. Focuses on science and technology rather than on the controversies surrounding this topic.
Trade Review"This book responds to the need of industry researchers, and regulators to have a single source of information." (
Food Trade Review, October 2001)
"A single-volume reference...to historical, technical, economic, and regulatory aspects of food irradiation." (SciTech Book News, Vol. 26, No. 2, June 2002)
"...a well organized and useful volume...very informative text that should be in any library..." (Journal of Food Quality, Vol. 25, No. 4, 2002)
"...excellent text...thorough coverage and clear presentations make this text a valuable addition..." (Journal of Food Quality, Vol. 26)
Table of ContentsPreface.
Introduction (R. Molins).
Radiation Inactivation of Microorganisms (J. Dickson).
Food Irradiation Chemistry (E. Stewart).
Disinfestation of Stored Grains, Pulses, Dried Fruits and Nuts, and Other Dried Foods (M. Ahmed).
Irradiation as a Quarantine Treatment (G. Hallman).
Irradiation of Meats and Poultry (R. Molins).
Irradiation Processing of Fish and Shellfish Products (M. Kilgen).
Irradiation of Fruits and Vegetables (P. Thomas).
Irradiation of Tuber and Bulb Crops (P. Thomas).
Irradiation of Minimally Processed Foods (J. Farkas).
Radiation Decontamination of Spices, Herbs, Condiments, and Other Dried Food Ingredients (J. Farkas).
Combination Treatments Involving Food Irradiation (M. Patterson).
Development of Irradiated Shelf- Stable Meat and Poultry Products (D. Thayer).
Detection Methods for Irradiated Foods (E. Stewart).
Process Control and Dosimetry in Food Irradiation (D. Ehlermann).
Economic and Technical Considerations in Food Irradiation (P. Kunstadt).
Global Status of Food Irradiation in 2000 (R. Molins).
Index.
