Electromagnetic Radiations in Food Science /
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...
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| Format: | eBook |
| Language: | English |
| Published: |
Berlin, Heidelberg :
Springer Berlin Heidelberg,
1992.
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| Series: | Advanced series in agricultural sciences ;
19. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| 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. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (ix, 244 pages 28 illustrations) |
| ISBN: | 9783642771064 (electronic bk.) 3642771068 (electronic bk.) |
| ISSN: | 0172-4207 ; |