• 了解辐照食品发展史及现状； • 掌握食品辐照时发生的各种变化； • 掌握食品辐照工艺； • 了解辐照食品安全性

辐照技术简介 辐照食品的安全性 辐照食品的检测

食品辐射(照)的意义及特点 食品辐射的基本原理 食品的辐照效应 食品的辐射及其影响因素 食品辐照的卫生与安全

Entries Main entries in bold type Additives Beetroot Adenovirus. see viruses Benzo(a)pyrene quinone flatoxin. see moulds Blackberry, see beries Blackcurrant see berries Itermaria, see Moulds

Foreword plinary nature of food irradiation, involv. This reference guide is an ABC on food irradiation on ing branches of science such as microbiology, chemistry, the one hand and an encyclopedia of food irradiation on physics and nuclear technology, toxicology and nutri- the other. The authors have painstakingly compiled all

Introduction Trends in food spoilage and sa ther than falling, year by year(e.g. Foods deteriorate as a result of phys hanges, the activities of enzymes and of micro- r approximately doubled between 1983 organisms (Table I). In addition, post-harvest losses in the UK, with substantial economic consequences

Contents Foreword Preface 111 How to use the reference guide Introduction Food irradiation topics

Preface This reference guide is intended for anyone who requires go to Dr Paisan Loaharanu, Joint FAO/AEA Division a source book on food irradiation, including those in the for Nuclear Techniques in Food and Agriculture, for his manufacturing and retail industries, and teachers and help and comments, and for contributing the Foreword

How to use the reference guide Key aspects relating to food irradiation are listed irradiation the range of currently applied and alphabetically. a full list of entries can be found at the ' emerging servation technologies. Each entry end of the book, headings are also classified into: Main in the refer

Food irradiation A Reference Guide Formerly Senior Research Scientist, Leatherhead Food RA, UK G W Gould BSc, MSc, PhD Formerly Senior Research Microbiologist, Unilever Research, UK WOODHEAD PUBLISHING LIMITED