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- W4313462086 abstract "Gamma irradiation from cobalt-60 or cesium-137can be used as a food protection and preservation method to enhance the food shelf-life, safety, and security devoid of changing the nutritional, toxicological, or biological food quality. Various food products use gamma irradiation to reduce microbial growth and disinfestations. This method is economically and technically feasible and physically a safe technique having a strong antimicrobial effect. These radiations are also used to treat large volumes of food products or sealed containers. Different varieties of irradiation have the potential to enhance the phenolic content and the free radical scavenging activity of food and food by-products. Far-infrared has been utilized to release antioxidant-active low-molecular-weight phenolics. Recommended doses of gamma radiation for inhibiting sprouts doses used are <0.5 kGy for hindering ripening; lower or equal than 1 kGy for pest disinfestations; 3-5 kGy to increase shelf-life and for pathogenic microbes; 5 kGy or higher if the food material supports it without deteriorating its properties." @default.
- W4313462086 created "2023-01-06" @default.
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- W4313462086 date "2023-01-03" @default.
- W4313462086 modified "2023-10-16" @default.
- W4313462086 title "Role of Gamma Irradiation in the Preservation of Fruits and Vegetables" @default.
- W4313462086 doi "https://doi.org/10.1201/9781003304999-4" @default.
- W4313462086 hasPublicationYear "2023" @default.
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