Irradiation of cereals

Arvanitoyannis, Ioannis S.; Stratakos, Alexandros Ch.

Abstract

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 increasing. During harvesting, processing, and even distribution, these products may become rather highly contaminated with various microorganisms. In many countries, both fumigation with ethylene oxide and heat sterilization have been applied with varying degrees of success. However, these methods have several disadvantages with regard to their application to the sterilization of grains, such as the fact that toxic residues remain and organoleptic properties are altered. Irradiation can be an effective alternative technology. Commercial-scale use of radiation processing for food and feed commodities has been successful in several countries. © 2010 Elsevier Inc. All rights reserved.

Citation

Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Irradiation of cereals. In Irradiation of Food Commodities (451-466). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10011-2

• Online Publication Date: May 14, 2010
• Publication Date: 2010
• Deposit Date: Jun 26, 2021
• Pages: 451-466
• Book Title: Irradiation of Food Commodities
• ISBN: 9780123747181
• DOI: https://doi.org/10.1016/b978-0-12-374718-1.10011-2
• Public URL: https://uwe-repository.worktribe.com/output/7450645