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Use of Irradiation to Ensure the Hygienic Quality of Fresh, Pre-Cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin

Proceedings of a Final Research Coordination Meeting held in Islamabad, Pakistan, 22–30 July 2005

IAEA (author)

ISBN: 9789201024077

Publication Date: Jun 2007

Format: CD-ROM

Presents the results of a Coordinated Research Project and presents data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce and against a variety of pathogenic bacteria.
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This publication includes the results of a Coordinated Research Project and presents data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce and against a variety of pathogenic bacteria. The results show that irradiation proved to be an excellent process to improve the hygienic conditions and safety of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. The doses applied for these purposes also extended the shelf-life of most of the produce studied.
Pages 277
Dimensions 229 x 152
Date Published 30 Jun 2007
Publisher International Atomic Energy Agency
Series IAEA TECDOC CD Series
Series Part 1530
Subject/s Food manufacturing & related industries   Food & beverage technology   Nuclear chemistry, photochemistry & radiation  

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