NUTRITIONAL ASPECTS OF FOOD IRRADIATION: AN OVERVIEW

Autor:	E. S. Josephson, M. H. Thomas, W. K. Calhoun
Rok vydání:	1978
Předmět:	Nutrient Chemistry General Chemical Engineering digestive oral and skin physiology Food preservation Food irradiation General Chemistry Nutritional quality Irradiation Food science Food Science Ionizing radiation
Zdroj:	Journal of Food Processing and Preservation. 2:299-313
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.1978.tb00564.x
Popis:	When foods are exposed to ionizing radiation under conditions envisioned for commercial application, no significant impairment in the nutritional quality of protein, lipid and carbohydrate constituents was observed. Irradiation was no more destructive to vitamins than other food preservation methods. Protection of nutrients is improved by holding the food at low temperature during irradiation and by reducing or excluding free oxygen from the radiation milieu.
Databáze:	OpenAIRE
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