| 書目名稱 | Electromagnetic Radiations in Food Science |
| 編輯 | Ionel Rosenthal |
| 視頻video | http://file.papertrans.cn/307/306023/306023.mp4 |
| 叢書名稱 | Advanced Series in Agricultural Sciences |
| 圖書封面 |  |
| 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 |
| 關鍵詞 | 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 |
|Archiver|手機版|小黑屋|
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