Relevant bibliographies by topics / Advantages and disadvantages of irradiation on food

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  2. Dissertations / Theses
  3. Books
  4. Book chapters
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Academic literature on the topic 'Advantages and disadvantages of irradiation on food'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Advantages and disadvantages of irradiation on food"

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Loaharanu, Paisan, and Mainuddin Ahmed. "Advantages and disadvantages of the use of irradiation for food preservation." Journal of Agricultural and Environmental Ethics 4, no. 1 (1991): 14–30. http://dx.doi.org/10.1007/bf02229144.

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Tanzila, Sultana, M. Maraz Kazi, Ahmed Arwah, Shultana Shamima, and A. Khan Ruhul. "Effect of Irradiation process on mango." GSC Advanced Research and Reviews 9, no. 2 (2021): 108–18. https://doi.org/10.5281/zenodo.5763626.

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Mango (<em>Mangifera indica</em>&nbsp;L.) is one of the choicest tropical fruit of the world and rightly designated as &quot;King&quot; of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different
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Rodionova, K. O., and A. P. Paliy. "Analysis of contemporary meat and meat products’ processing methods." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 2 (2019): 31–38. http://dx.doi.org/10.36016/jvmbbs-2019-5-2-6.

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, triso
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Gong, Andong, Mengge Song, and Jingbo Zhang. "Current Strategies in Controlling Aspergillus flavus and Aflatoxins in Grains during Storage: A Review." Sustainability 16, no. 8 (2024): 3171. http://dx.doi.org/10.3390/su16083171.

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Aspergillus flavus is a ubiquitous pathogen that can infect many foods and grains, and it produces large amounts of aflatoxins during their storage. Aflatoxins are considered highly toxic and carcinogenic to humans, and they cause great damage to crop production, food security, and human health. Thus, controlling A. flavus and aflatoxins in grains presents a great challenge to humans worldwide. Over the past decade, many strategies have been demonstrated to be useful in controlling A. flavus and aflatoxins during food storage. These methods involve physical agents, chemical agents, biological
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Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth, and Bipro Dubey. "Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties." Molecules 28, no. 14 (2023): 5431. http://dx.doi.org/10.3390/molecules28145431.

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The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds’ antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of
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Kundenko, M. P., and A. Yu Rudenko. "Analysis of modern methods of grain processing according to the efficiency criterion." Reporter of the Priazovskyi State Technical University. Section: Technical sciences, no. 41 (December 24, 2020): 136–44. https://doi.org/10.31498/2225-6733.41.2020.226193.

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Solving the problem of processing grain material during storage is a very important issue. After all, the issue of grain losses is a priority in the world; it being under the control of the Food and Agriculture Organization of the United Nations, and especially for the territory of Ukraine, as Ukraine is one of the largest exporters of grain in the world. Therefore, solving the problem of sound processing of grain products on retention of their varietal properties is a currently urgent problem. Based on the analysis of the existing scientific publications and research of modern methods of proc
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Burak, L. "MODERN PRESERVING METHODS USED IN THE FOOD INDUSTRY. REVIEW." Scientific heritage, no. 89 (May 24, 2022): 106–24. https://doi.org/10.5281/zenodo.6575888.

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Consumer demand for natural and safe food with a long shelf life contributes to the development of food processing technology. The purpose of the article is to review the existing modern technologies for food processing, the advantages and disadvantages of the most used industrial methods of technological processing and deactivation of microorganisms. A brief analysis is given of thermal processing methods (pasteurization, sterilization, aseptic packaging), and modern methods based on physical and chemical processes, such as ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressu
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Andrade, Bruna Fernandes, Lorrany Ramos do Carmo, Marcelo Stefani Tanaka, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Nitrite Effects and Nonthermal Technology for Reducing or Replacing Its Content in Meat Products." Food Technology and Biotechnology 63, no. 1 (2025): 1. https://doi.org/10.17113/ftb.63.01.25.8744.

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Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents during the processing of meat products and confer sensory characteristics to meat (by generating and maintaining colours and flavours). Nitrite is mainly applied as a preservative to prevent the growth Clostridium botulinum and production of its toxins. However, nitrite and nitrate are also associated with the production of N-nitroso compounds, such as carcinogenic N-nitrosamines, which may cause adverse health effects. Therefore, the health risks of these pre
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Luo, Zhanjun, Yujia Zhu, Huiyu Xiang, et al. "Advancements in Inactivation of Soybean Trypsin Inhibitors." Foods 14, no. 6 (2025): 975. https://doi.org/10.3390/foods14060975.

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Soybean Trypsin Inhibitors (STIs) in soy-based foods have negative effects on soybean protein digestion and pancreatic health of humans. The inactivation of STIs is a critical unit operation aimed at enhancing the nutritional properties of soy-based foods during processing. This paper reviews the structure of STIs and soybean proteins, as well as the mechanisms of digestion. Various technologies (physical, chemical, biological) have been used to inactivate STIs. Their parameter settings, operating procedures, advantages, and disadvantages are also described. Mechanisms of inactivation of STIs
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Sause, W. T. "Prophylactic cranial irradiation: Advantages and disadvantages." Annals of Oncology 3 (August 1992): S51—S55. http://dx.doi.org/10.1093/annonc/3.suppl_3.s51.

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Dissertations / Theses on the topic "Advantages and disadvantages of irradiation on food"

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Polu, Sai Kusuma. "Food waste management and nutrient recycling." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022.

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Food waste has become a major concern around the world in recent years. Food waste is on the rise as the world's population grows. Despite the fact that various efforts have been made to reduce food waste, they have not been totally successful. Food waste is not only a loss for humanity, but it is also a loss for the environment, society, and economy. The majority of countries are attempting to manage, recycle, and repurpose food waste. A brief summary of waste reduction in agricultural methods, food processing, manufacturing, and retail distribution is provided in this context. Food waste gen
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Books on the topic "Advantages and disadvantages of irradiation on food"

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Yudaev, Vasiliy. Hydraulics. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/996354.

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The textbook corresponds to the general education programs of the general courses "Hydraulics" and "Fluid Mechanics". The basic physical properties of liquids, gases, and their mixtures, including the quantum nature of viscosity in a liquid, are described; the laws of hydrostatics, their observation in natural phenomena, and their application in engineering are described. The fundamentals of the kinematics and dynamics of an incompressible fluid are given; original examples of the application of the Bernoulli equation are given. The modes of fluid motion are supplemented by the features of the
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ORTIZ-RODRIGUEZ, Lilia, Fabiola SANDOVAL-SALAS, Gemma MORALES-OLÁN, and Cynthia Cristina ARCILA-LOZANO. Handbook Tecnologías Emergentes Aplicadas en Alimentos. ECORFAN, 2022. http://dx.doi.org/10.35429/h.2022.1.1.83.

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Nowadays, emerging technologies for food are the most studied, compared to the traditional food preservation. In this book some of the emerging technologies applied in the food industry are revised, such as irradiation that allows to improve food safety and shelf life; the advantages and some limitations of technology are presented, as well as the effects on the food properties and the applicable legislation for human consumption. A comparison of the emerging technologies combined with high hydrostatic pressure treatment is conducted. On the other hand, active packaging technology is described
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Sachs, Harrison. Top Reasons Why You Should Never Invest in Opening a Food Truck Business, Traditional Restaurant Business, nor Franchise Restaurant Business and the Advantages and Disadvantages of Being a Food Truck Restaurateur. Independently Published, 2020.

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Camacho, Alejandro, and Robert Glicksman. Reorganizing Government. NYU Press, 2019. http://dx.doi.org/10.18574/nyu/9781479829675.001.0001.

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Reorganizing Government seeks to transform how policymakers and scholars understand relationships between government institutions, and offers a pioneering model for constructing and assessing government authority. Regulation is frequently less successful than it could be. This is at least partly because the relationships among regulatory institutions are poorly understood and regulatory structures are routinely poorly designed. The book advances a framework for assessing how governmental authority may be structured along three dimensions-centralization, overlap, and coordination-and demonstrat
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Book chapters on the topic "Advantages and disadvantages of irradiation on food"

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Akpolat, Veysi. "Food Irradiation." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.20.

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Radiation is a type of ionizing and non-ionizing energy that we encounter in daily life. It is used in diagnosis and treatment with biomedical devices, electrical energy production, communication, food industry and many other areas that we cannot list here. Food irradiation, similar to other food preservation methods, has advantages and disadvantages depending on the type of food to be processed. It is increasingly used as an alternative method to food fumigation to control microbial contamination and pest infestation and to facilitate the trade of fresh and dried foods.Food is exposed to inte
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Llambi, Luis. "8. Comparative Advantages and Disadvantages in Latin American Nontraditional Fruit and Vegetable Exports." In The Global Restructuring of Agro-Food Systems, edited by Philip D. McMichael. Cornell University Press, 2019. http://dx.doi.org/10.7591/9781501736032-011.

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Hernández-Centeno, Francisco, María Hernández-González, Haydeé Yajaira López-De La Peña, et al. "Functionalized Starch Biomaterials as a Possible Alternative in the Future of Food Packaging: Advantages, Disadvantages, and Perspectives." In Food Security, Safety, and Sustainability. Apple Academic Press, 2025. https://doi.org/10.1201/9781003518440-10.

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Mukka, Shireesha, Harika Vasa, and Maheshwar Mekam. "Evaluating the Advantages and Disadvantages of Rice Fortification for Improved Food and Nutrition Security." In Agriculture, Nutrition, and Resilience. CRC Press, 2025. https://doi.org/10.1201/9781003487227-6.

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Hays, Dirk B., Ilse Barrios-Perez, and Fatima Camarillo-Castillo. "Heat and Climate Change Mitigation." In Wheat Improvement. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90673-3_22.

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AbstractHigh temperature stress is a primary constraint to maximal yield in wheat, as in nearly all cultivated crops. High temperature stress occurs in varied ecoregions where wheat is cultivated, as either a daily chronic metabolic stress or as an acute episodic high heat shock during critical periods of reproductive development. This chapter focuses on defining the key biochemical processes regulating a plant’s response to heat stress while highlighting and defining strategies to mitigate stress and stabilize maximal yield during high temperature conditions. It will weigh the advantages and
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H S, Kathyayini, Dr Udaykumar Nidoni, Dr Sharanagouda Hiregoudar, and Dr Pramod Katti. "APPLICATION OF DENSE PHASE CARBON DIOXIDE PROCESS IN FOOD PRESERVATION." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 15. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag15p3ch1.

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Dense Phase Carbon-dioxide (DPCD) is a non-thermal food preservation technique for highly heat-sensitive, perishable food commodities like fruit juices, beverages, and other liquid foods. It is a continuous process, which utilizes pressurized CO2 (pressure 1/10th to that of the HHP) with a mild temperature of 30-50°C in food processing. At shallow temperature and pressure combination, DPCD helps to extend the shelf-life of liquid foods by destroying harmful microbes and enzymes. This helps to retain the organoleptic and quality attributes of liquid foods. DPCD is also called ‘Cold pasteurizati
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Basha, Talal Adnan. "Animal Models of Food Allergy." In Animal Models In Experimental Medicine. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815196382124010011.

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Food allergy can result in significant morbidity and mortality in adults and children. Animals are used to study and explore the pathological mechanisms of foodinduced sensitization and allergic reactions, and for experimenting with new modalities of treatment. Murine species became the preferred choice as a model of food allergy given the large accumulated work done in this field using the murine species leading to solid experience and development of valid experiential tools to characterize and assess immune mechanisms and reactions to food antigens. Other animals are used with varying succes
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Akram, Nadia, Muhammad Saeed, Asim Mansha, Tanveer Hussain Bokhari, and Akbar Ali. "Metal packaging for food items advantages, disadvantages and applications." In Green Sustainable Process for Chemical and Environmental Engineering and Science. Elsevier, 2023. http://dx.doi.org/10.1016/b978-0-323-95644-4.00019-x.

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Uyttendaele, M., L. Jacxsens, S. Van Boxstael, K. Kirezieva, and P. Luning. "Food safety standards in the fresh produce supply chain: advantages and disadvantages." In Advances in Microbial Food Safety. Elsevier, 2015. http://dx.doi.org/10.1533/9781782421153.3.379.

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Schebesta, Hanna, and Kai Purnhagen. "Organic Food." In EU Food Law. Oxford University PressOxford, 2024. http://dx.doi.org/10.1093/9780198901570.003.0019.

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Abstract This chapter focuses on the complex regulatory system of the Organics Regulation (EU) 2018/848 and general questions regarding the organic food trade in the EU market. It explains and analyses the rules of Regulation (EU) 2018/848 (section 15.2), specifically the scope of application (section 15.2.1), objectives, and general principles (section 15.2.2), as well as rules on production (section 15.2.3), labelling (section 15.2.6), and certification (section 15.2.7). The chapter further discusses additional rules on official controls of the Organics Regulation (section 15.3), trade with
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Conference papers on the topic "Advantages and disadvantages of irradiation on food"

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Sarkisian ., D. S. "TRANSGENIC FOOD: FUNCTIONS AND POTENTIAL RISKS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.344-346.

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D.S., Sarkisian. "IMPACT OF PESTICIDES IN FOOD ON HUMAN HEALTH." In INTERNATIONAL FORUM "YOUTH IN THE AGRIBUSINESS". DSTU-Print, 2022. http://dx.doi.org/10.23947/young.2022.37-40.

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Oliinyk, T. H. "DEVELOPMENT OF ORGANIC AGRICULTURE AS A FACTOR IN ENSURING FOOD INDEPENDENCE." In FOOD SECURITY OF UKRAINE IN THE CONDITIONS OF POST-WAR RECOVERY: GLOBAL AND NATIONAL DIMENSIONS. MYKOLAIV NATIONAL AGRARIAN UNIVERSITY, 2025. https://doi.org/10.31521/978-617-7149-86-5-122.

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The paper examines the role of organic agriculture development as a factor in ensuring food independence. The advantages and disadvantages of organic production are analyzed, including environmental safety, product quality, impact on soil fertility, economic aspects, and export potential. Possibilities for stimulating the development of organic agriculture at the state level are considered, such as developing a state strategy, financial support for producers, simplifying the certification procedure, developing infrastructure, promoting organic products, scientific research, and international c
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D.S., Sarkisian, Kutyga M.A., and Milyaeva L.V. "THE ROLE OF GENETICALLY MODIFIED ORGANISMS IN THE MODERN WORLD." In INTERNATIONAL FORUM "YOUTH IN THE AGRIBUSINESS". DSTU-Print, 2022. http://dx.doi.org/10.23947/young.2022.33-36.

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The article deals with the problems and prospects for the use of genetically modified products in food production. The main products that contain a large amount of GMOs are given. Advantages and disadvantages are revealed.
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Pinkhasik, I. "TYPES OF TRANSLATION EQUIVALENTS IN CLOSELY RELATED LANGUAGES (CORPUS RESEARCH)." In Actual issues of Slavic grammar and lexis. LCC MAKS Press, 2024. http://dx.doi.org/10.29003/m4115.978-5-317-07174-5/187-194.

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In the paper, based on the material of the lexical-semantic field "Food" in Russian and Czech, is shown what types of translation equivalents are used to convey the names of food and culinary products, what strategies translators choose during the translation process, what translation transformations and in what way turn out to be useful in conveying lexemes denoting food. The advantages and disadvantages of using different corpora of the Russian and Czech languages while choosing translation equivalents of this kind are discussed.
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B.C., Meskhi, Mozgovoy A.V., Rudoy D.V., et al. "ALTERNATIVE SOURCES OF PROTEIN AS A RAW MATERIAL FOR THE PRODUCTION OF NEW FOOD PRODUCTS: PROBLEMS AND PROSPECTS." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.160-166.

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The article discusses the problems and prospects of using non-traditional raw materials as an alternative source of protein in food production. The main types of raw materials that contain a large amount of protein and can serve as a substitute for the classic food protein are given: insects, vegetable raw materials, cultured meat, algae and synthetic amino acids. The methods of obtaining them are considered, the advantages and disadvantages are revealed.
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Тupolskikh, T. I., V. A. Kazaryan, V. D. Ichencova, and D. D. Davydova. "OVERVIEW OF THE RESOURCE-SAVING PROCESS OF SUNFLOWER SEED OIL PRODUCTION." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.361-365.

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The article examines the existing technologies of vegetable oil production, provides generalized literature data on the use of final products of oil extraction production in animal husbandry, food and technical industries, their advantages and disadvantages are revealed. Mathematical models of vegetable oil production processes and its rheological and physico-mechanical properties are considered.
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Szendrey, L. Michael. "The Anaerobic Treatment of Food and Citrus Processing Wastewaters." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3603.

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Anaerobic treatment technology for wastewater has developed rapidly over the last decade. The major driving forces are the low operating costs and the energy benefit derived from the methane generated. Also, increasing Biochemical Oxygen Demand (BOD) surcharges imposed on industrial sewer discharges can often be minimized by anaerobic treatment alone. A variety of new technologies has emerged to treat the various types of wastewater produced. The food and citrus processing industry produce wastewater both low and high in BOD and Total Suspended Solids (TSS) as well as other unique constituents
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Cimpoies, Liliana, Eugenia Lucasenco, and Adrian Cojocaru. "Competitivitatea comerțului agroalimentar a Republicii Moldova: perspective globale și regionale." In Economic growth in the face of global challenges. Consolidation of national economies and reduction of social inequalities: International Scientific-Practical Conference, XVIIIth edition. National Institute for Economic Research, 2024. https://doi.org/10.36004/nier.cecg.ii.2024.18.28.

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The paper analyzes the competitiveness of the agri-food trade of the Republic of Moldova, considering global and regional perspectives, with a particular focus on trade relations with the European Union and the Commonwealth of Independent States (CIS). The study evaluates the performance of Moldova's agri-food sector using indicators such as the trade coverage ratio and the Lafay index to determine Moldova's comparative advantages in this sector. The research results show that the Republic of Moldova has recorded significant growth in agri-food exports, especially to the European market, while
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Cimpoies, Liliana, Eugenia Lucasenco, and Adrian Cojocaru. "Competitivitatea comerțului agroalimentar a Republicii Moldova: perspective globale și regionale." In Economic growth in the face of global challenges. Consolidation of national economies and reduction of social inequalities: International Scientific-Practical Conference, XVIIIth edition. National Institute for Economic Research, 2024. https://doi.org/10.36004/nier.cecg.i.2024.18.28.

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The paper analyzes the competitiveness of the agri-food trade of the Republic of Moldova, considering global and regional perspectives, with a particular focus on trade relations with the European Union and the Commonwealth of Independent States (CIS). The study evaluates the performance of Moldova's agri-food sector using indicators such as the trade coverage ratio and the Lafay index to determine Moldova's comparative advantages in this sector. The research results show that the Republic of Moldova has recorded significant growth in agri-food exports, especially to the European market, while
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Reports on the topic "Advantages and disadvantages of irradiation on food"

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Halperin, Sarah, Jen Schneider, Rebecca L. Som Castellano, and Jodi Brandt. Understanding Arguments to Protect Farmland in Idaho. Boise State University, Albertsons Library, 2023. http://dx.doi.org/10.18122/hes.75.boisestate.

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Between Spring 2022 and Spring 2023, a team of researchers at Boise State University conducted interviews with people involved in farmland protection efforts. Our goal was to understand how interviewees frame the issue of farmland loss. Frames can draw attention to an issue, contextualize decision-making, and influence the policy solutions considered. Through a frame analysis, we gained a clearer understanding of potential approaches for farmland protection in Idaho. We conducted 10 semi-structured interviews with individuals representing government agencies, academic institutions, land trusts
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