By Vanessa Wilkinson, Grahame Gould, G. W. Gould
ISBN-10: 1855733595
ISBN-13: 9781855733596
Nutrition irradiation is a space of nutrients know-how that has been poorly documented and for that reason has provoked a lot confusion and false impression. This reference consultant presents accomplished info on all points of nutrients irradiation in an simply obtainable layout. The dictionary form of this booklet with huge cross-referencing offers transparent and concise insurance of nutrition irradiation.
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Extra resources for Food Irradiation : A Reference Guide
Sample text
Cucumber Cucumbers are sensitive to radiation damage. 5 kGy (Thomas, 1988). Softening of the product is associated with the altered solubility characteristics of pectic substances (Howard and Buescher, 1989). See also Pectin and cellulose; Texture. R. W. (1989) Cell wall characteristics of gamma-radiated refrigerated cucumber pickles, Journal of Food Science, 54(5), 1266-8. Thomas, P. (1988) Radiation preservation of foods of plant origin Part VI. Mushrooms, tomatoes, minor fruits and vegetables, dried fruits, and nuts, CRC Critical Reviews in Food Science and Nutrition, 26(4), 313-58.
These cover food irradiation facilities and control of the process, food quality, application of the process, re-irradiation, import and export of irradiated food and labelling. See also Codes of practice; Detection; Dosimetry; Facilities; HACCP Legislation. References Anon (1992) Second FAOLAEA RCM on the Asian Regional Cooperative Project on Food Irradiation with emphasis on process control and acceptance RPFI - Phase 111, Food Irradiation Newsletter, 16(l), 15-25. Codex Alimentarius Commission (1984) Codex General Standard for Irradiated Foods and Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods, CAC Vol.
This can be visualized by staining with ethidium bromide or, better still, with silver, and by subsequent microscopic examination and density tracing. The extent of the comet’s ‘tail’ is a function of irradiation-induced damage to the DNA. The technique is useful for foods in which DNA has not been damaged by means other than irradiation. For instance, it is of no value for heated foods because heating causes DNA fragmentation too (DelincCe, 1993). See also Detection; DNA damage. (1993) Control of irradiated food - recent developments in analytical detection methods, Radiation Physics and Chemistry, 42(1-3), 351-7.