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The Wholesomeness Of Irradiated Food
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Book Synopsis Safety of Irradiated Foods, Second Edition, by : J.F. Diehl
Download or read book Safety of Irradiated Foods, Second Edition, written by J.F. Diehl and published by CRC Press. This book was released on 1999-12-01 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Wholesomeness of Irradiated Food by :
Download or read book Wholesomeness of Irradiated Food written by and published by . This book was released on 1981-01-01 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food Publisher : ISBN 13 : Total Pages :56 pages Book Rating :4.:/5 (31 download)
Book Synopsis Wholesomeness of Irradiated Food by : Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food
Download or read book Wholesomeness of Irradiated Food written by Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food and published by . This book was released on 1977 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Nutritional and Toxicological Consequences of Food Processing by : Mendel Friedman
Download or read book Nutritional and Toxicological Consequences of Food Processing written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Report on the Safety and Wholesomeness of Irradiated Foods by : Great Britain. Advisory Committee on Irradiated and Novel Foods
Download or read book Report on the Safety and Wholesomeness of Irradiated Foods written by Great Britain. Advisory Committee on Irradiated and Novel Foods and published by . This book was released on 1986 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint F.A.O./I.A.E.A./W.H.O. Expert Committee On The Wholesomeness Of Irradiated Food Publisher : ISBN 13 : Total Pages :0 pages Book Rating :4.:/5 (11 download)
Book Synopsis Wholesomeness of Irradiated Food by : Joint F.A.O./I.A.E.A./W.H.O. Expert Committee On The Wholesomeness Of Irradiated Food
Download or read book Wholesomeness of Irradiated Food written by Joint F.A.O./I.A.E.A./W.H.O. Expert Committee On The Wholesomeness Of Irradiated Food and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Wholesomeness of Irradiated Food by :
Download or read book The Wholesomeness of Irradiated Food written by and published by . This book was released on 1970 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.:/5 (128 download)
Book Synopsis Wholesomeness of Irradiated Food by : Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food
Download or read book Wholesomeness of Irradiated Food written by Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food and published by . This book was released on 1977 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Irradiation for Food Safety and Quality by : Paisan Loaharanu
Download or read book Irradiation for Food Safety and Quality written by Paisan Loaharanu and published by CRC Press. This book was released on 2020-08-26 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Book Synopsis Wholesomeness of Irradiated Food by :
Download or read book Wholesomeness of Irradiated Food written by and published by . This book was released on 1977 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Irradiation Technologies by : Isabel C F R Ferreira
Download or read book Food Irradiation Technologies written by Isabel C F R Ferreira and published by Royal Society of Chemistry. This book was released on 2017-12-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. 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.
Author :Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food Publisher : ISBN 13 : Total Pages :52 pages Book Rating :4.E/5 ( download)
Book Synopsis Wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions by : Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food
Download or read book Wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions written by Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food and published by . This book was released on 1970 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Irradiation written by Walter Urbain and published by Elsevier. This book was released on 2012-12-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including consumer attitudes, costs, facilities, and safety. Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods. This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.
Author :FAO-IAEA-WHO Joint Exoert Committee on Wholesomeness of Irradiated Food (1969) Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.:/5 (777 download)
Book Synopsis Wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions by : FAO-IAEA-WHO Joint Exoert Committee on Wholesomeness of Irradiated Food (1969)
Download or read book Wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions written by FAO-IAEA-WHO Joint Exoert Committee on Wholesomeness of Irradiated Food (1969) and published by . This book was released on 1970 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.:/5 (972 download)
Book Synopsis Wholesomeness of Irradiated Food by : Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food
Download or read book Wholesomeness of Irradiated Food written by Joint FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food and published by . This book was released on 1977 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Irradiation of Food and Packaging by : American Chemical Society. Meeting
Download or read book Irradiation of Food and Packaging written by American Chemical Society. Meeting and published by . This book was released on 2004 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.
Download or read book Food Irradiation written by R. A. Molins and published by John Wiley & Sons. This book was released on 2001-05-24 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bestrahlung von Lebensmitteln - dieser Band beschreibt Wirkungen, Anwendungsgebiete und Grenzen. International renommierte Fachleute konzentrieren sich in ihren Beiträgen auf wissenschaftliche und technologische Details, weniger auf die Streitfrage, ob Lebensmittel überhaupt bestrahlt werden sollten. Die Diskussion ist eingebettet in die Bestimmungen des Kontrollsystems HACCP, das in der fleisch- und fischverarbeitenden Industrie der USA und Europas mittlerweile Pflicht ist.
