Irradiation of Food Commodities

Irradiation of Food Commodities
Author: Ioannis S. Arvanitoyannis
Publsiher: Academic Press
Total Pages: 736
Release: 2010-06-25
ISBN 10: 9780080884363
ISBN 13: 0080884369
Language: EN, FR, DE, ES & NL

Irradiation of Food Commodities Book Review:

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion. Insights into regulations from a variety of countries provides important information on government strategies Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration Addresses risk assessment -- key to governmental and more importantly consumer acceptance All topics in one volume for the first time provides complete vision of the technology

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
Author: Paisan Loaharanu,Paul Thomas
Publsiher: CRC Press
Total Pages: 232
Release: 2020-08-26
ISBN 10: 1000117294
ISBN 13: 9781000117295
Language: EN, FR, DE, ES & NL

Irradiation for Food Safety and Quality Book Review:

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."

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
Author: Paisan Loaharanu,Paul Thomas
Publsiher: CRC Press
Total Pages: 232
Release: 2001-02-15
ISBN 10: 9781587160813
ISBN 13: 1587160811
Language: EN, FR, DE, ES & NL

Irradiation for Food Safety and Quality Book Review:

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."

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement  Microbial Safety and Phytosanitation of Fresh Produce
Author: Rivka Barkai-Golan,Peter A Follett
Publsiher: Academic Press
Total Pages: 302
Release: 2017-05-29
ISBN 10: 0128110260
ISBN 13: 9780128110263
Language: EN, FR, DE, ES & NL

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce Book Review:

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

Food Irradiation Research and Technology

Food Irradiation Research and Technology
Author: Christopher H. Sommers,Xuetong Fan
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2008-02-28
ISBN 10: 0470276398
ISBN 13: 9780470276396
Language: EN, FR, DE, ES & NL

Food Irradiation Research and Technology Book Review:

The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of researchers at the leading edge offood irradiation. In this book, experts from industry, government,and academia: define the basic principles of irradiation and the publichealth benefits of irradiation describe advances in irradiation technology, detectiontechnology, and radiation dosimetry review the regulations pertaining to food irradiation and thetoxicological safety data provide food industry representatives and public healthofficials with effective methodologies to educate consumers andcounteract misinformation review recent advances in the irradiation of meat and poultry,fruits and vegetables, seafood, and the use of irradiation as aphytosanitary treatment Food Irradiation Research and Technology appeals to abroad readership: industry food scientists involved in theprocessing of meat and fish, fruits and vegetables; foodmicrobiologists and radiation processing specialists; governmentand industry representatives involved in the import and export offood commodities; and industry, local, and state officials involvedin educational efforts regarding food irradiation. Food scientists and technologists share a responsibility toensure that educational materials provided to the public regardingfood safety and processing technologies are based on sound scienceand fact, not on misconceptions. Food Irradiation Research andTechnology meets that goal.

Irradiation of Food Commodities

Irradiation of Food Commodities
Author: Anonim
Publsiher: Unknown
Total Pages: 710
Release: 2010
ISBN 10: 9789351071983
ISBN 13: 9351071987
Language: EN, FR, DE, ES & NL

Irradiation of Food Commodities Book Review:

Irradiation of Food and Packaging

Irradiation of Food and Packaging
Author: American Chemical Society. Meeting
Publsiher: Amer Chemical Society
Total Pages: 363
Release: 2004
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015058110753
Language: EN, FR, DE, ES & NL

Irradiation of Food and Packaging Book Review:

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.

Issues in Food Irradiation

Issues in Food Irradiation
Author: Susan Mills,Science Council of Canada
Publsiher: Unknown
Total Pages: 61
Release: 1987
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112017905651
Language: EN, FR, DE, ES & NL

Issues in Food Irradiation Book Review:

Report on a workshop on food irradiation which discussed the potential of foodirradiation; how food is irradiated; the uses of food irradiation; safety ofthe equipment and the safety and nutritional value of irradiated food;international commercial developments; assessment of the current and emergingdomestic scene; and suggestions for action.

Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities

Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities
Author: International Atomic Energy Agency
Publsiher: Unknown
Total Pages: 220
Release: 1992
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015029203703
Language: EN, FR, DE, ES & NL

Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities Book Review:

Proceedings of the final research co-ordination meeting organized by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Kuala Lumpur, Malaysia, 27-31 August 1990. The Co-ordinated Research Programme (CRP) was initiated in 1985 with the purpose of determining the radiation doses required to provide quarantine security from insects and other pests infesting food and agricultural commodities in trade, assessing the tolerance of host commodities to the radiation dose(s) required to provide quarantine security and distributing information on the possible use of irradiation as a quarantine treatment of food and agricultural commodities to interested parties. The results of the work carried out under this CRP by laboratories in several countries have demonstrated that irradiation is a viable alternative to ethylene dibromide fumigation of food. These proceedings include the final reports of work carried out by the scientists who co-operated in this CRP, as well as review papers presented at the Second Task Force Meeting on Irradiation as a Quarantine Treatment of Fresh Fruits and Vegetables held in Bethesda, Maryland, USA, in January 1991.

Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
Author: Ali Demirci,Michael O Ngadi
Publsiher: Elsevier
Total Pages: 840
Release: 2012-06-26
ISBN 10: 0857095757
ISBN 13: 9780857095756
Language: EN, FR, DE, ES & NL

Microbial Decontamination in the Food Industry Book Review:

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Postharvest Technology of Perishable Horticultural Commodities

Postharvest Technology of Perishable Horticultural Commodities
Author: Elhadi M. Yahia
Publsiher: Woodhead Publishing
Total Pages: 750
Release: 2019-07-16
ISBN 10: 0128132779
ISBN 13: 9780128132777
Language: EN, FR, DE, ES & NL

Postharvest Technology of Perishable Horticultural Commodities Book Review:

Postharvest Technology of Perishable Horticultural Commodities describes all the postharvest techniques and technologies available to handle perishable horticultural food commodities. It includes basic concepts and important new advances in the subject. Adopting a thematic style, chapters are organized by type of treatment, with sections devoted to postharvest risk factors and their amelioration. Written by experts from around the world, the book provides core insights into identifying and utilizing appropriate postharvest options for maximum results. Presents the most recent developments in processing technologies in a single volume Includes a wide range of perishable products, thus allowing for translational insight Appropriate for students and professionals Written by experts as a reference resource

Studyguide for Irradiation of Food Commodities

Studyguide for Irradiation of Food Commodities
Author: Cram101 Textbook Reviews
Publsiher: Cram101
Total Pages: 180
Release: 2013-05
ISBN 10: 9781490237404
ISBN 13: 1490237402
Language: EN, FR, DE, ES & NL

Studyguide for Irradiation of Food Commodities Book Review:

Never HIGHLIGHT a Book Again Virtually all testable terms, concepts, persons, places, and events are included. Cram101 Textbook Outlines gives all of the outlines, highlights, notes for your textbook with optional online practice tests. Only Cram101 Outlines are Textbook Specific. Cram101 is NOT the Textbook. Accompanys: 9780521673761

Studyguide for Irradiation of Food Commodities

Studyguide for Irradiation of Food Commodities
Author: Cram101 Textbook Reviews
Publsiher: Academic Internet Pub Incorporated
Total Pages: 246
Release: 2011-04
ISBN 10: 9781614613473
ISBN 13: 1614613478
Language: EN, FR, DE, ES & NL

Studyguide for Irradiation of Food Commodities Book Review:

Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780123747181 .

Irradiation As a Phytosanitary Treatment of Food and Agricultural Commodities

Irradiation As a Phytosanitary Treatment of Food and Agricultural Commodities
Author: Anonim
Publsiher: Unknown
Total Pages: 181
Release: 2004
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015062419067
Language: EN, FR, DE, ES & NL

Irradiation As a Phytosanitary Treatment of Food and Agricultural Commodities Book Review:

Presents the results of a Coordinated Research Project (CRP). The results contain data on the effect of low doses of irradiation at different stages of development of almost 30 different species of insects and mite which represent major trade problems.

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
Author: Jung H. Han
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2018-05-21
ISBN 10: 1119126851
ISBN 13: 9781119126850
Language: EN, FR, DE, ES & NL

Packaging for Nonthermal Processing of Food Book Review:

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Radiation Processed Polysaccharides

Radiation Processed Polysaccharides
Author: M. Naeem,Tariq Aftab,M. Masroor A. Khan
Publsiher: Academic Press
Total Pages: 396
Release: 2021-09-11
ISBN 10: 0323886094
ISBN 13: 9780323886093
Language: EN, FR, DE, ES & NL

Radiation Processed Polysaccharides Book Review:

Radiation-Processed Polysaccharides: Emerging Roles in Agriculture is the first book to focus exclusively on this emerging and important option for reducing the overuse and negative impact of agrochemicals in agriculture. Among practices being developed for effective and eco-friendly plant growth regulators in crop production, using radiation-processed polysaccharides (RPPs) is a promising technique. Comprised of chapters from diverse areas of plant science, including agriculture, agronomy, biotechnology, nanotechnology, molecular biology, and radiation agriculture, this book provides insights into the practical application of RPPs and inspires further research toward sustainable and efficient agricultural production. Polysaccharides (sodium alginate, carrageenan, chitosan and others) in their depolymerized state are increasingly important to agriculture based on their unique biological properties, biocompatibility, biodegradability and non-toxicity. Understanding the impact of RPPs on the plant phenotype, translocation of nutrients from source to sink, signal processing, and crosstalk helps improve the applicability of RPPs and sustainable agricultural yield. Presents the latest application of RPPs for improved plant production Includes insights for abiotic stress, biotechnology, nanotechnology and molecular application Explores the efficiency of natural polysaccharides as plant growth promoters

Electromagnetic Technologies in Food Science

Electromagnetic Technologies in Food Science
Author: Vicente M. Gómez-López,Rajeev Bhat
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2022-01-10
ISBN 10: 111975951X
ISBN 13: 9781119759515
Language: EN, FR, DE, ES & NL

Electromagnetic Technologies in Food Science Book Review:

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Safety and Nutritional Adequacy of Irradiated Food

Safety and Nutritional Adequacy of Irradiated Food
Author: World Health Organization
Publsiher: Unknown
Total Pages: 161
Release: 1994-01-01
ISBN 10: 9789241561624
ISBN 13: 9241561629
Language: EN, FR, DE, ES & NL

Safety and Nutritional Adequacy of Irradiated Food Book Review:

Food Losses Sustainable Postharvest and Food Technologies

Food Losses  Sustainable Postharvest and Food Technologies
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 408
Release: 2021-05-19
ISBN 10: 012823251X
ISBN 13: 9780128232514
Language: EN, FR, DE, ES & NL

Food Losses Sustainable Postharvest and Food Technologies Book Review:

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Gopinadham Paliyath
Publsiher: John Wiley & Sons
Total Pages: 630
Release: 2012-03-05
ISBN 10: 0470655852
ISBN 13: 9780470655856
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.