Outputs (43)
The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment (2012)
Journal Article
This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bre... Read More about The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment.
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012)
Journal Article
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to t... Read More about Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review.
Irradiation of fruits and vegetables (2010)
Book Chapter
Several studies have shown an association between a high consumption of vegetables and fruits and low incidences of certain chronic diseases. With the increasing demand for fresh fruits and vegetables, as well as market globalization, an increase in... Read More about Irradiation of fruits and vegetables.
Irradiation of insects: Disinfestation (2010)
Book Chapter
The purpose of a quarantine disinfestation treatment is to prevent the establishment of a pest associated with a commodity to be imported into a country or region where it does not already occur, or where its presence is restricted. Traditional treat... Read More about Irradiation of insects: Disinfestation.
Irradiation of cereals (2010)
Book Chapter
Cereal grains have attracted widespread attention as a means of achieving better nutrition and health protection. Cereal meals are recommended as a good source of fiber, and production and consumption of various meals based on whole cereals is increa... Read More about Irradiation of cereals.
Irradiation of poultry and eggs (2010)
Book Chapter
Ionizing radiation is a safe and effective technology that can be used to inactivate foodborne pathogens associated with poultry such as S. typhimurium, C. jejuni, and L. monocytogenes and minimize the occurrence of foodborne illness in at-risk popul... Read More about Irradiation of poultry and eggs.
Potential uses of irradiation (2010)
Book Chapter
Food irradiation has been recognized as a reliable and safe method for the preservation of food and for improving the hygienic quality and nutritional value of food. In addition to the control of microorganisms of numerous food commodities, ionizing... Read More about Potential uses of irradiation.
Effect of irradiation on fish and seafood (2010)
Book Chapter
The consumption of diets rich in fish by various populations and by groups participating in clinical trials has been associated with a wide range of positive health effects. However, the major problem with respect to distribution of seafood or fisher... Read More about Effect of irradiation on fish and seafood.
Applications of irradiation on meat and meat products (2010)
Book Chapter
Food irradiation is considered an important tool not only for ensuring safety but also for extending the shelf life of fresh meat. Food irradiation has been shown to eliminate pathogenic and spoilage microorganisms, providing a safer, longer lasting... Read More about Applications of irradiation on meat and meat products.