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Irradiation of Food Commodities
Irradiation of Food Commodities

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.

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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 of Food Commodities


Part A: Legislation

Legislation on Food Irradiation (EU, US, Canada, Australia, Brazil)


Part B: Irradiation Techniques and Materials

Irradiation Techniques
Packaging Materials for Irradiation;


Part C: Irradiated Food: Detection and Risk Assessment

Irradiation Detection
Risk Assessment of Irradiated Foods


Part D: Applications of Irradiation on Foods of Animal Origin

Applications of irradiation on meat and meat products
Irradiation of poultry and eggs
Application of irradiation on milk and dairy Products
Effect of irradiation on fish and seafood
Proteins


Part E: Applications of Irradiation of Foods of Plant Origin

Irradiation of Cereals
Irradiation of Fruits and Vegetables
Irradiation of insects-Disinfestation
Carbohydrates


Part F: Other applications of Irradiation

Irradiation of edible films of plant and animal origin
Potential uses of irradiation


Part G: Consumer Opinion

Consumer behavior toward irradiated food

Publish Date: 2010
Format: 7.5" × 9.5" hardcover
Pages: 736
Publication Weight: 6 lbs

By Ioannis S. Arvanitoyannis

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