Book

Combination Processes for Food Irradiation: Proceedings of the Final Research Co-Ordination Meeting Petroria, South Africa, 27 February - 3 March 1995

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Proceedings contains material Summary report: Interaction of ionizing radiation with other physical and chemical factors in improving the safety and storage stability of foods; Microbiological safety of tenderized, proteinaceous, semi-processed and processed food prepared from poultry treated with ionzing radiation and other processes; Effect of the rate and dose rate of irradiation on the quality of mushrooms, shrimps and marinated poultry; Use of irradiation in combination with preservation techniques to extend the self-life of tropical fruits and their products; Preservation of semi-perishable food and developmnet of convenience food using a combination of irradiation and other physicochemical treatments; Effect of gamma radiation on shellstock oysters: Extension of shelf-life and reduction in bacterial numbers, with particular reference to vibrio vulnificus; Combination of irradiation with other tretaments to improve the shelf-life and quality of meat and meat products; Inhibition of toxinogenesis of type A Clostridium botulinum in beef using combined treatments; Effect of gamma irraiation on the microbiological and organoleptic quality of ready prepared chilled meals; and Use of ionizing radiation in refrigerated foods. (Jml)

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Ketersediaan

Informasi Detail

Judul Seri

Proceedings Series

No. Panggil

539.2 PRO c

Penerbit

Vienna : IAEA., 1998

Deskripsi Fisik

254 p. : Illus. ; 24 cm

Bahasa

English

ISBN/ISSN

9201050968 / 00741876

Klasifikasi

539.2

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

1. Irradiated foods-Congresses

Info Detail Spesifik

Prosiding

Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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