Food Irradiation

Food Irradiation

A Reference Guide

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Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive information on all aspects of food irradiation in an easily accessible format. The dictionary style of this book with extensive cross-referencing provides clear and concise coverage of food irradiation.


Food industry, research institutions, academia, trade and consumer organizations

Table of Contents

  • Introduction: Trends in food spoilage and safety, food preservation technologies, the use of ionising radiation; Food irradiation topics from additives to yoghurt; List of entries by category including listing by food groups and components, control of microbiological hazards and irradiation methods.

Product details

  • No. of pages: 180
  • Language: English
  • Copyright: © Woodhead Publishing 1996
  • Published: January 1, 1996
  • Imprint: Woodhead Publishing

About the Authors

V M Wilkinson

Affiliations and Expertise

formerly Leatherhead Food Research

G. Gould

Affiliations and Expertise

Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, U.K.

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