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Author: Christopher H. Sommers
Publisher: John Wiley & Sons
ISBN: 0470276398
Category : Technology & Engineering
Languages : en
Pages : 338
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Book Description
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the U.S. and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation dosimetry review the regulations pertaining to food irradiation and the toxicological safety data provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation. Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.
Author: Christopher H. Sommers
Publisher: John Wiley & Sons
ISBN: 0470276398
Category : Technology & Engineering
Languages : en
Pages : 338
Get Book Here
Book Description
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the U.S. and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation dosimetry review the regulations pertaining to food irradiation and the toxicological safety data provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation. Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.
Author: R. B. Miller
Publisher: Springer Science & Business Media
ISBN: 0387283862
Category : Technology & Engineering
Languages : en
Pages : 298
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Book Description
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.
Author: Isabel C F R Ferreira
Publisher: Royal Society of Chemistry
ISBN: 1788013921
Category : Technology & Engineering
Languages : en
Pages : 454
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Book Description
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: Margherita Venturi
Publisher: Springer
ISBN: 3319541455
Category : Science
Languages : en
Pages : 309
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Book Description
The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science. The goal of each thematic volume is to give the non-specialist reader, whether in academia or industry, a comprehensive insight into an area where new research is emerging which is of interest to a larger scientific audience. Each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years are presented using selected examples to illustrate the principles discussed. The coverage is not intended to be an exhaustive summary of the field or include large quantities of data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Contributions also offer an outlook on potential future developments in the field.
Author: Grace M. Urrows
Publisher:
ISBN:
Category : Radiation preservation of food
Languages : en
Pages : 64
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Book Description
Author: R. A. Molins
Publisher: John Wiley & Sons
ISBN: 9780471356349
Category : Science
Languages : en
Pages : 486
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Book Description
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.
Author: Guozhong Wu
Publisher: Academic Press
ISBN: 0128140186
Category : Technology & Engineering
Languages : en
Pages : 351
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Book Description
Radiation Technology for Advanced Materials presents a range of radiation technology applications for advanced materials. The book aims to bridge the gap between researchers and industry, describing current uses and future prospects. It describes the mature radiation processing technology used in preparing heat shrinkable materials and in wire and cable materials, giving commercial cases. In addition, the book illustrates future applications, including high-performance fibers, special self-lubricating materials, special ultra-fine powder materials, civil fibers, natural polymeric materials, battery separator membranes, special filtration materials and metallic nanomaterials. Chapters cover radiation technology in high-performance fiber and functional textiles, radiation crosslinking and typical applications, radiation crosslinking for polymer foaming material, radiation degradation and application, radiation emulsion polymerization, radiation effects of ionic liquids, radiation technology in advanced new materials, and future prospects. - Presents a range of radiation technology applications and their application to advanced materials - Covers the mature radiation processing technology used to prepare heat shrinkable materials and wire cable materials, describing real-world commercial applications - Shows the promising application of radiation technology in preparing high-performance Si and carbon fibers - Describes the radiation degradation/radiation effect used to prepare fine powder materials - Discusses radiation modification and radiation grafting techniques used to synthesize materials, such as civil fibers, natural polymeric materials and others
Author: International Atomic Energy Agency
Publisher:
ISBN: 9789201033161
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
The preservation of world cultural heritage is a key issue for maintaining national identity and understanding the influences or exchanges among civilizations throughout history. Development of appropriate preservation techniques that do not compromise longevity or authenticity are therefore of utmost importance. Radiation techniques have demonstrated significant success in the disinfestation and preservation of cultural heritage artefacts, and national and international research programmes have developed harmonized methodologies for such radiation treatment. This publication provides state of the art knowledge on radiation technology applied to the conservation and consolidation of items of cultural heritage and will be of use to collection curators, conservators, restorers, registrars, art historians, archaeologists and conservation scientists active in the various fields of cultural heritage in museums, libraries, archives, archaeological institutions, historical buildings and conservation workshops.
Author: Carsten Nieder
Publisher: Springer
ISBN: 3319418254
Category : Medical
Languages : en
Pages : 368
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Book Description
This book, now in its second edition, provides a comprehensive overview of current re-irradiation strategies, with detailed discussion of re-irradiation methods, technical aspects, the role of combined therapy with anticancer drugs and hyperthermia, and normal tissue tolerance. In addition, disease specific chapters document recent clinical results and future research directions. All chapters from the first edition have been revised and updated to take account of the latest developments and research findings, including those from prospective studies. Due attention is paid to the exciting developments in the fields of proton irradiation and frameless image-guided ablative radiotherapy. The book documents fully how refined combined modality approaches and significant technical advances in radiation treatment planning and delivery have facilitated the re-irradiation of previously exposed volumes, allowing both palliative and curative approaches to be pursued at various disease sites. Professionals involved in radiation treatment planning and multimodal oncology treatment will find it to be an invaluable aid in understanding the benefits and limitations of re-irradiation and in designing prospective trials.
Author: Veslemøy Andersen
Publisher: Academic Press
ISBN: 012817241X
Category : Medical
Languages : en
Pages : 320
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Book Description
Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers. The facts presented include a massive amount of scientific evidence that these technologies are safe and can be beneficial. Because the world is facing a future with an increasing number of people, new technologies are needed to ensure enough safe and healthy food, thus technologies that have the potential to dramatically increase the availability of safe and healthy food should be welcomed by everybody. - Includes references to science based research on GMOs - Explains the technologies in a clear way that can be understood by the general public - Includes a massive amount of scientific evidence that these technologies are safe and can be beneficial
