Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 et Vachon, Corinne (1999). Utilization of irradiation in combination with other processes for preserving food products In: Recent research developments in agricultural & food chemistry. Research Signpost, Trivandrum, Kerala, India, pp. 313-328.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
The desire of most countries to make food safe for consumption requires better food preservation and prodn. techniques. In this regard, irradn. is an interesting alternative to be considered. This particular application of irradn. should be preceded by a period of experimentation and popularization which could be done by the national research with the cooperation of specialized institutions in food irradn. (1). Some agricultural products are important commodities in international trade. The trade of these products is often seriously hampered by infestation of several species of insects and mites. The presence of parasites, some microorganisms, yeasts and molds are also the source of problems sometime directly or sometime indirectly through toxins formation in the food products. Irradn. alone or combined with others processes can contribute to insure food safety to healthy and compromised consumers (pregnant mothers, immuno-compromised AIDS patients, medicated people and aging persons), satisfy quarantine requirements and control severe losses during transportation and commercialization. This paper reviews the application of irradn. in combination with other treatments for preserving some fruits and vegetables (strawberries, mangoes, mushrooms), fish (shrimps) and meat.
Type de document: | Chapitre de livre |
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Mots-clés libres: | Food preservation; Food processing; Freezing; Gamma ray; Packaging process; Pickles |
Centre: | Centre INRS-Institut Armand Frappier |
Date de dépôt: | 08 déc. 2024 15:44 |
Dernière modification: | 08 déc. 2024 15:44 |
URI: | https://espace.inrs.ca/id/eprint/14240 |
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