Food Irradiation Research and Technology

Editors: Fan, Xuetong and Sommers, Christopher H.
Publication Year: 2013
Publisher: Wiley

Single-User Purchase Price: $219.95
Unlimited-User Purchase Price: $329.92
ISBN: 978-0-81-380209-1
Category: Food, Drink, Nutrition
Image Count: 46
Book Status: Available
Table of Contents

This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation.

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Table of Contents

  • List of Contributors
  • Preface
  • Chapter 1 Introduction: Food Irradiation Moving On Joseph Borsa
  • Chapter 2 Advances in Electron Beam and X-ray Technologies for Food Irradiation Marshall R. Cleland
  • Chapter 3 Gamma Ray Technology for Food Irradiation Kevin O'Hara
  • Chapter 4 Regulation of Irradiated Foods and Packaging George H. Pauli
  • Chapter 5 Toxicological Safety of Irradiated Foods Christopher H. Sommers; Henry Delincée; J. Scott Smith; Eric Marchioni
  • Chapter 6 Radiation Chemistry of Food Components Xuetong Fan
  • Chapter 7 Dosimetry for Food Processing and Research Applications Kishor Mehta; Kevin O'Hara
  • Chapter 8 Detection of Irradiated Foods Eric Marchioni
  • Chapter 9 Irradiation of Packaging Materials in Contact with Food: An Update Vanee Komolprasert
  • Chapter 10 Consumer Acceptance and Marketing of Irradiated Foods Ronald F. Eustice; Christine M. Bruhn
  • Chapter 11 Irradiation of Ready-To-Eat Meat Products Christopher H. Sommers; William J. Mackay
  • Chapter 12 Mechanisms and Prevention of Quality Changes in Meat by Irradiation Doug U. Ahn; Eun Joo Lee
  • Chapter 13 Phytosanitary Irradiation for Fresh Horticultural Commodities: Research and Regulations Peter A. Follett; Robert L. Griffin
  • Chapter 14 Antimicrobial Application of Low-Dose Irradiation of Fresh and Fresh-Cut Produce Brendan A. Niemira
  • Chapter 15 Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life Xuetong Fan
  • Chapter 16 Irradiation of Seeds and Sprouts Kathleen T. Rajkowski; Md. Latiful Bari
  • Chapter 17 Irradiation of Nuts Anuradha Prakash
  • Chapter 18 Irradiation of Seafood with a Particular Emphasis on Listeria monocytogenes in Ready-To-Eat Products Denise M. Foley
  • Chapter 19 Ionizing Radiation of Eggs Ignacio Alvarez; Brendan A. Niemira; Xuetong Fan; Christopher H. Sommers
  • Chapter 20 Irradiated Ground Beef for the National School Lunch Program Xuetong Fan
  • Chapter 21 Potential Applications of Ionizing Radiation Ju-Woon Lee; Jae-Hun Kim; Yohan Yoon; Cheorun Jo; Myung-Woo Byun
  • Chapter 22 A Future Uncertain: Food Irradiation From a Legal Perspective Denis W. Stearns
  • Chapter 23 Technical Challenges and Research Directions in Electronic Food Pasteurization Suresh D. Pillai; Les Braby; Joe Maxim