Electromagnetic Radiations in Food Science

Electromagnetic Radiations in Food Science

by Rosenthal, Ionel

Type Book
Rate 0.0 /5

This is a manageable compilation of the key knowledge of applications of radiations in food processing, sufficiently introductory to a neophyte and simultaneously adequate to serve as a rather short directional guide for the specialist. The electromagnetic spectrum is introduced to the readerin the Prologue. The further presentation is organized in five parts: Ionizing Radiation - Ultraviolet-Visible Radiation - Infrared Radiation - Microwave Radiation - Selected Topics in Food Irradiation. The…

Read More ↓
Details
Files
Reviews
Download

Title Statements

  • Full title :Electromagnetic Radiations in Food Science.

Summary

This is a manageable compilation of the key knowledge of applications of radiations in food processing, sufficiently introductory to a neophyte and simultaneously adequate to serve as a rather short directional guide for the specialist. The electromagnetic spectrum is introduced to the readerin the Prologue. The further presentation is organized in five parts: Ionizing Radiation - Ultraviolet-Visible Radiation - Infrared Radiation - Microwave Radiation - Selected Topics in Food Irradiation. The book covers sources, equipment and units of measurement, fundamentals of molecular mechanisms and chemistry involved in radiations-induced reactions, specific applications in food industry and food analysis, as well as nutritional and safety values of treated foods.

Read More ↓

Edition Statements

  • Publication Date:2012.

Publication Statements

  • Publisher(s):Springer, Springer Nature
  • Place of Publication:Place of publication not identified
  • Language:eng
  • Publication Date:2012.

The Physical Object

  • Description:1 online resource.

Edition Identifiers

  • ISBN:9783642771064, 3642771068
  • DOI:10.1007/978-3-642-77106-4
  • oclc:on1275391330
  • LC Classification:TP371.8
  • Dewey Decimal:664/.0288

Table of Contents

Prologue Electromagnetic Radiation -- 1 Ionizing Radiation -- 1.1 Sources and Units of Measurement of Ionizing Radiation -- 1.2 Interaction of Ionizing Radiation with Matter. Chemistry of Radiation -- 1.3 Applications of Ionizing Radiation in Food Technology -- 1.4 Radiation Dosimetry (M. Faraggi) -- 1.5 Safety and Wholesomeness of Irradiated Foods -- 1.6 Analytical Methods for Postirradiation Dosimetry of Foods -- 1.7 Consumer Acceptance of Food Irradiation -- 2 Ultraviolet-Visible Radiation -- 2.1 The Definition of Ultraviolet-Visible Radiation -- 2.2 Interactions Between Ultraviolet-Visible Radiation and Matter -- 2.3 Photooxidation -- 2.4 Illumination Sources and Units of Measurement -- 2.5 Biological Effects and Safety Aspects of Ultraviolet-Visible Radiation -- 2.6 Effects of Ultraviolet-Visible Radiation on Foods -- 2.7 Applications of Ultraviolet-Visible Radiation in Food Analysis -- 3 Infrared Radiation -- 3.1 The Definition of Infrared Radiation -- 3.2 Sources of Infrared Radiation -- 3.3 Infrared Heating in Food Processing -- 3.4 Analytical Applications of Infrared Radiation -- 4 Microwave Radiation -- 4.1 The Definition of Microwave Radiation -- 4.2 Molecular Mechanism…

Read More ↓

Subjects

Agriculture Aliments -- Irradiation biochemistry Biochimie biological sciences Chimie organique physique electromagnetic radiation Electromagnetic waves farming (activity or system) Food science Forests and forestry Life Sciences Ondes électromagnétiques Physical organic chemistry Radiation preservation of food Sciences de la vie

Writers

Rosenthal, Ionel

More from this Series

Rate & Review

0.0/5
(0 people Voted)

No reviews yet. Be the first to rate this work.

Files & Downloads

  • Electromagnetic radiations in food science -- (.p…

    PDF · 40.4 MB · updated
    Login →

  • Electromagnetic Radiations in Food Science -- (.p…

    PDF · 7.2 MB · updated
    Login →
Log in to request a copy