All Outputs (7)

Irradiation of fruits and vegetables (2010)
Book Chapter
Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Irradiation of fruits and vegetables. In Irradiation of Food Commodities (467-535). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10012-4

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
Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Irradiation of insects: Disinfestation. In Irradiation of Food Commodities (537-560). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10013-6

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
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

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
Stratakos, A. C., Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Irradiation of poultry and eggs. In Irradiation of Food Commodities (223-264). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10007-0

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
Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Potential uses of irradiation. In Irradiation of Food Commodities (635-669). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10016-1

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
Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Effect of irradiation on fish and seafood. In Irradiation of Food Commodities (287-365). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10009-4

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
Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Applications of irradiation on meat and meat products. In Irradiation of Food Commodities (171-221). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10006-9

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.