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- W3027751519 abstract "Gamma irradiation is one of the most extensively studied technology but still one of the most underutilized technique. Although, the reputed international organisations like Codex, IAEA, WHO, FAO have approved this technique for food preservation. China is one of the largest producer of irradiated foods followed by USA. Irradiation has been successfully used to eradicate microorganisms, pests, insects and also inhibit enzymatic activities. Owing to these advantages, the international trade has showed an increasing trend and the drift is anticipated to continue. Besides increasing the shelf life, gamma irradiation has also shown effective results in decreasing the pesticide residues in foods, limiting the formation of acrylamide formation in irradiated potatoes. It has also shown its applications in starch and protein modifications to use them effectively for edible film development. This review presents a brief history and current status of food irradiation around the world." @default.
- W3027751519 created "2020-05-29" @default.
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- W3027751519 date "2021-01-01" @default.
- W3027751519 modified "2023-09-27" @default.
- W3027751519 title "History, Status and Regulatory Aspects of Gamma Irradiation for Food Processing" @default.
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- W3027751519 doi "https://doi.org/10.1016/b978-0-08-100596-5.23051-5" @default.
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