DSpace Repository

Advantages and desadvantages of food irradiation

Show simple item record

dc.contributor.author VENIERU, Alina
dc.contributor.author PROZOR-BARBALAT, L.
dc.date.accessioned 2019-10-30T06:57:10Z
dc.date.available 2019-10-30T06:57:10Z
dc.date.issued 2009
dc.identifier.citation VENIERU, Alina. Advantages and desadvantages of food irradiation. Ling. cons.: L. PROZOR-BARBALAT. In: Cu eforturi comune spre integrarea europeană : materialele conf. şt. univ. a studenţilor, Universitatea Tehnică a Moldovei. Chişinău, 2009, pp. 32-33. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/5622
dc.description.abstract Irradiation is a food processing method that enhances an already safe food supply. It extends the shelf life of food, helping, to retain its quality and safety longer. Food to be irradiated is carried on a conveyor belt into a metal-plated room and is exposed to a high dose of X-rays, gamma radiation or high-energy electrons. Irradiation never makes foods radioactive: it does, however, create small chemical changes. These result from radiations striking the atoms in the molecules of the food, causing them to lose electrons and form ions or free radicals that can react with one another and other food constituents. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject irradiation en_US
dc.subject food processing method en_US
dc.subject food en_US
dc.title Advantages and desadvantages of food irradiation en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account