NUTRITIONAL ASPECTS OF FOOD IRRADIATION: AN OVERVIEW
- 1 September 1978
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 2 (4) , 299-313
- https://doi.org/10.1111/j.1745-4549.1978.tb00564.x
Abstract
When foods are exposed to ionizing radiation under conditions envisioned for commercial application, no significant impairment in the nutritional quality of protein, lipid and carbohydrate constituents was observed. Irradiation was no more destructive to vitamins than other food preservation methods. Protection of nutrients is improved by holding the food at low temperature during irradiation and by reducing or excluding free oxygen from the radiation milieu.Keywords
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