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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce.

By: Barkai-Golan, Rivka.
Contributor(s): Follett, Peter A.
Publisher: LONDON : Academic Press, 2017Description: xv, 286p ; illus. (black & white) ; pbk.ISBN: 9780128110256.Subject(s): Home Economics | Phytosanitation | Irradiated foods | Radiation preservation of foodDDC classification: 363.192
Contents:
rradiation for quality improvement and microbial safety of fresh produce --I︣onizing radiation for shelf life extension --P︣ostirradiation changes in fruits and vegetables --I︣rradiation effects on mycotoxin accumulation --S︣prout inhibition of tubers, bulbs, and roots by ionizing radiation --I︣rradiation for quality improvement of individual fruits --I︣rradiation for quality improvement of individual vegetables including mushrooms --S︣afety of fresh and fresh-cut fruits and vegetables following irradiation --B︣enefits of fruit and vegetable irradiation, labeling and detection of irradiated food, consumer attitude, and future research --P︣hytosanitary irradiation of fresh horticultural commodities for market access --P︣hytosanitary irradiation: generic treatments --P︣hytosanitary irradiation: combination treatments --C︣urrent issues in phytosanitary irradiation --A︣ppendix --R︣eferences --I︣ndex.
Summary: Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 363.192 BAR (Browse shelf(Opens below)) Available T39558
Total holds: 0

Includes bibliographic references and index.

rradiation for quality improvement and microbial safety of fresh produce --I︣onizing radiation for shelf life extension --P︣ostirradiation changes in fruits and vegetables --I︣rradiation effects on mycotoxin accumulation --S︣prout inhibition of tubers, bulbs, and roots by ionizing radiation --I︣rradiation for quality improvement of individual fruits --I︣rradiation for quality improvement of individual vegetables including mushrooms --S︣afety of fresh and fresh-cut fruits and vegetables following irradiation --B︣enefits of fruit and vegetable irradiation, labeling and detection of irradiated food, consumer attitude, and future research --P︣hytosanitary irradiation of fresh horticultural commodities for market access --P︣hytosanitary irradiation: generic treatments --P︣hytosanitary irradiation: combination treatments --C︣urrent issues in phytosanitary irradiation --A︣ppendix --R︣eferences --I︣ndex.

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.

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