Food Irradiation: A Reference Guide |
by G.W. Gould (Author), Vanessa Wilkinson (Author)
From Book News, Inc.
A reference guide organized in dictionary fashion providing basic information
about food irradiation in the areas of biology, nutrition, detection methods,
food components, food production, microbiology, legislation, and toxicology. The
entries are cross referenced summarizing the key work on the subject in the most
accessible manner possible, and contain references for further study.
This reference is an ABC on food irradiation on the one hand and an encyclopedia
of food irradiation on the other. The authors have painstakingly compiled all
terminologies related to this technology and have listed items ranging from
Aeromanos to Yersinia for microbiological aspects; from Apple to Poultry to
Wheat which can benefit from irradiation; vitamins in food which may be affected
by irradiation; regulatory aspects including various methods of detection of
irradiated food; consumer acceptance and commercial applications to date, etc.
-Paisan Loaharanu, Head, Food Preservation Section, Joint FAO/IAEA Division of
Nuclear Techniques in Food and Agriculture, Vienna
Hardcover: 180 pages
Publisher: Butterworth-Heinemann Ltd (May 1996)