| 书目名称 | Electromagnetic Radiations in Food Science |
| 编辑 | Ionel Rosenthal |
| 视频video | |
| 丛书名称 | Advanced Series in Agricultural Sciences |
| 图书封面 |  |
| 描述 | This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then the book follows the wavelengths, from short to long values. Chapter 1 deals with ionizing radiation: historical background, sources of radiation employed in food treatment, units of measurement, and fundamentals of radiation chemistry. A survey of potential applications of ionizing radiation in food technology is followed by a description of methods for radiation dosimetry. Safety and wholesomeness of irradiated foods, analytical methods for postirradiation dosimetry in foods, and consumer accep |
| 出版日期 | Book 1992 |
| 关键词 | Lebensmittel; Nahrungsmittel; Nutrition; Strahlung; chemistry; electromagnetic; elektromagnetische Wellen; |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-642-77106-4 |
| isbn_softcover | 978-3-642-77108-8 |
| isbn_ebook | 978-3-642-77106-4Series ISSN 0172-4207 |
| issn_series | 0172-4207 |
| copyright | Springer-Verlag Berlin Heidelberg 1992 |
发表于 2025-3-21 18:41:10
