Food Irradiation Now
Kluwer Academic Publishers (Verlag)
978-90-247-2703-2 (ISBN)
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Whither Protection of the Consumer Against Enteropathogenic Bacteria on Fresh Meats and Poultry by Processing for Safety.- 1. Introduction.- 2. Morbidity, aetiology and impact of food infections.- 3. Essentials and prospects of prevention.- 4. Radicidation — Neither panacea nor pestilence.- 5. Epicrisis.- 6. References.- Public Health Aspects of Food Irradiation.- 1. Introduction.- 2. Deterioration of foodstuffs.- 3. Infections in food and food poisoning.- 4. Prevention of food contamination and food poisoning.- 5. References.- Irradiation of Foodstuffs — Technological Aspects and Possibilities.- 1. Introduction.- 2. Properties of radiation.- 3. Possibilities of irradiation.- 4. Conditions for a correct irradiation treatment.- 5. Technological aspects.- 6. Conclusions.- 7. References.- Industrial Application of Food Irradiation.- 1. Introduction.- 2. Plant.- 3. Container plant.- 4. Pallet facility.- 5. Plant economy.- 6. Prices.- 7. Conclusion.- 8. References.- The Government and Food Irradiation — National and International Rules and Regulations.- References.- 14 Years Clearing Irradiated Foods in the Netherlands.- International Aspects of Food Irradiation.- 1. Introduction.- 2. Towards achieving general acceptance of food irradiation.- 3. Evaluation of the wholesomeness of irradiated food.- 4. Standardization and legislation of irradiated food.- 5. Harmonization of regulatory control of the food irradiation process.- 6. Purpose of the model regulations.- 7. Present status of acceptance of food irradiation.- 8. Conclusions.- 9. References.- How Does the Consumer React to Irradiated Food?.- 1. Introduction.- 2. What do we tell the consumer?.- 3. What does the consumer think when the benefits and advantages of food irradiation are pointed out to him?.- 4. How isfood transradiated?.- 5. Conclusion.- Panel Discussion.- 1. Microbiology.- 2. Technology.- 3. Legal aspects.- 4. Consumers’ aspects.- Wholesomeness of Irradiated Food.- The Authors.
Erscheint lt. Verlag | 31.7.1982 |
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Reihe/Serie | Nutrition Sciences ; 1 |
Zusatzinfo | 166 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 160 x 240 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 90-247-2703-0 / 9024727030 |
ISBN-13 | 978-90-247-2703-2 / 9789024727032 |
Zustand | Neuware |
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