Ionizing irradiation of food.

Le traitement ionisant des aliments.

Type of monograph: Other

Summary

This document is a special publication of the journal "Annales des falsifications, de l'expertise chimique et toxicologique" (Annals of falsification and chemical and toxicological evaluation). It consists of papers presented by the Eastern France section of the Society of French Chemical Experts and various specialists in the ionizing irradiation field. The topics covered are: sources of ionizing irradiation and characterization of ionizing irradiation; biological effects of ionizing irradiation of food and desired impact; does ionizing irradiation reduce the vitamin C content of fruit and vegetables?; organoleptic changes in foodstuffs treated with ionizing irradiation; quality assurance and dosimetric measurements in an industrial ionizing irradiation treatment plant; methods of detection of ionizing irradiation treatment of foodstuffs; use of ionizing irradiation in the sterilization of foods for immunodeficient patients. Certains articles will be abstracted in a future issue of the IIR Bulletin.

Details

Original title: Le traitement ionisant des aliments.
Record ID : 1999-3943
Languages: French
Subject: Regulation
Publication: Tec & Doc - Lavoisier - France/France
Publication date: 1997/10
Collection:
ISSN: 02426110
Source: Source: vol. 90; n. 941; 299-410 (15.5 x 24); fig.; tabl.; FRF 200.00.
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Irradiation and other preservation processes;
Refrigeration and perishable products: regulations and standards
Keywords: Vitamin C; Regulations; France; Food; Organoleptic property; Microbiological quality; Vegetable; Europe; Ionizing irradiation; Detection; Fruit