Treatment of food with ionizing energy—'food irradiation'—is finally becoming reality in many
countries. The benefits include an improvement in food hygiene, spoilage reduction and …

Extensive investigations, worldwide, in the last 4 decades have shown the benefits of
radiation processing for the preservation and microbial quality improvement of seafoods. In …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

The exposure of food to ionizing radiation is being progressively used in many countries to
inactivate food pathogens, to eradicate pests, and to extend shelf-life, thereby contributing to …

Samples of egg shell powder were annealed in air in the temperature range 298–1173K.
Samples were analyzed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) …

The ability to analytically identify irradiated food—complementary to certification—helps to
enhance consumers confidence. It makes it possible to check compliance with existing …

The review covers description of food irradiation process, the current status of global
legislation background in the field of irradiated foodstuffs, and the state of detection methods …

Different kinds of Turkish export foodstuffs such as spices, tea, dried fruits and nuts have
been investigated whether a possible radiation treatment could be identified using various …

This work describes radiation-induced effects on edible seed protein profiles, carbohydrates,
amino acids and genomic DNA during gamma sterilization. The total protein and …

Fruit may be irradiated at rather low doses, below 1kGy in combination treatments or for
quarantine purposes. To improve the ESR detection sensitivity of irradiated fruit de Jesus et …