Description

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.

Readership

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.

Details

No. of pages:
180
Language:
English
Copyright:
© 1996
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855733596

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.

Reviews

This reference guide is most valuable to the food industry, research institutions, academia, trade and consumer organisations. No library will be complete without it., Paisan Loaharanu, FAO/IAEA Division for Nuclear Techniques in Food