Relevant bibliographies by topics / Food – Effect of radiation on

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food – Effect of radiation on'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 January 2023

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Journal articles on the topic "Food – Effect of radiation on"

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Elaraby, Wessam S., and Ahmed H. Madian. "Meta-heuristic Optimization Algorithms for Irradiated Fruits and Vegetable Image Detection." WSEAS TRANSACTIONS ON COMPUTERS 21 (April 20, 2022): 118–30. http://dx.doi.org/10.37394/23205.2022.21.17.

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Despite the food irradiation benefits, it isn’t accepted. Food irradiation is the process that exposed foodi to ionizationi radiation, suchi as electroni beams, X-raysi, or gammai radiationi to inactivate food spoilage organisms. This paper discusses the effect of radiation on the food images, how the food changes before and after taking the radiation dose, and how the PSNR (Peak Signal to Noise Ratio) changes using different metaheuristic optimization algorithms. In this paper, Image Segmentation is based on three different metaheuristic algorithms used to detect the difference between before
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Abbas, Bahaa Hassoun, and Nada Basheer. "The Effect of X-ray on Food." NeuroQuantology 20, no. 2 (2022): 124–28. http://dx.doi.org/10.14704/nq.2022.20.2.nq22079.

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Food irradiation is one of the most important techniques used in food sterilization and examination, by exposing food to a specific and precisely defined amount of radiation. These rays work to kill germs, bacteria, and any organisms that harm human health. In this research, we will demonstrate the use of X-rays in food irradiation by conducting three experiments on three types of food: milk, fish preserve, and Wheatflour. The experience with milk samples showed that when the dose of X-ray was increased, the number of bacteria decreased greatly, and the dose value of 6.0 kGy reduced the number
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ITO, Hitoshi. "Radiation Decontamination and Effect on Food Microorganisms." Japanese Journal of Food Microbiology 28, no. 3 (2011): 149–56. http://dx.doi.org/10.5803/jsfm.28.149.

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Müller, Harald, and Johannes Friedrich Diehl. "Effect of Ionizing Radiation on Folates in Food." LWT - Food Science and Technology 29, no. 1-2 (1996): 187–90. http://dx.doi.org/10.1006/fstl.1996.0026.

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Sung, Wen-Chieh. "Effect of gamma irradiation on rice and its food products." Radiation Physics and Chemistry 73, no. 4 (2005): 224–28. http://dx.doi.org/10.1016/j.radphyschem.2004.08.008.

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Dionísio, Ana Paula, Renata Takassugui Gomes, and Marília Oetterer. "Ionizing radiation effects on food vitamins: a review." Brazilian Archives of Biology and Technology 52, no. 5 (2009): 1267–78. http://dx.doi.org/10.1590/s1516-89132009000500026.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the
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Pinnioja, Sinikka, Marja Siitari-Kauppi, and Antero Lindberg. "Effect of feldspar composition on thermoluminescence in minerals separated from food." Radiation Physics and Chemistry 54, no. 5 (1999): 505–16. http://dx.doi.org/10.1016/s0969-806x(97)00284-3.

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Singh, Ajay, and Padmakar. "Effect of ultra violet radiation on nutritional quality of mung bean (Vigna radiata L.) seeds." Food / Nahrung 35, no. 2 (1991): 215–16. http://dx.doi.org/10.1002/food.19910350219.

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Sulatri, Ni Luh, Ida Bagus Agung Yogeswara, and Ni Wayan Nursini. "Efektifitas sinar ultraviolet terhadap cemaran bakteri patogen pada makanan cair sonde untuk pasien immune-compremissed." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 5, no. 2 (2017): 112–18. http://dx.doi.org/10.14710/jgi.5.2.112-118.

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Background : Food safety remained as critical concern to immune-compremissed patient. Food safety assurance can be achieved through inhibition of pathogenic bacteria by physical treatment such as UV light radiation. However, a study regarding the effect of UV light on growth of pathogenic bacteria in contaminated liquid food are scarce.Objective : To determine the effectiveness of UV light on contamination of pathogenic bacteria in liquid food for immune-compremissed patient.Methods : Randomized design with two factor which were holding time for 60 and 120 minutes and radiation exposure (0, 5,
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RAMSAY, IAN A., JEAN-CHRISTOPHE NIEDZIELA, and IAIN D. OGDEN. "The Synergistic Effect of Excimer and Low-Pressure Mercury Lamps on the Disinfection of Flowing Water." Journal of Food Protection 63, no. 11 (2000): 1529–33. http://dx.doi.org/10.4315/0362-028x-63.11.1529.

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Microorganisms in flowing water were disinfected by UV radiation from two excimer (excited dimer) lamps (emitting at 172 and 222 nm) in combination with two low-pressure mercury lamps (emitting at 254 nm). Synergies were investigated among the three types of radiation in the treatment of water spiked in turn with Escherichia coli, Listeria innocua, Shewanella putrefaciens, and spores of Bacillus subtilis and Bacillus cereus. Synergy was demonstrated between radiations at 222 and 254 nm in the treatment of E. coli, L. innocua, and S. putrefaciens, but little or no synergy was observed in the tr
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Dissertations / Theses on the topic "Food – Effect of radiation on"

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TEIXEIRA, CHRISTIAN A. H. M. "Efeito da radiação ionizante em diferentes tipos de farinhas utilizadas em tecnologia de panificação." reponame:Repositório Institucional do IPEN, 2011. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9960.

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SANTILLO, AMANDA G. "Efeitos da radiação ionizante na propriedades nutricionais das uvas de variedade benitaka e uvas passas escuras." reponame:Repositório Institucional do IPEN, 2011. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9962.

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Marcotte, Michèle. "Ohmic heating of viscous liquid foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ55357.pdf.

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KRUMHAR, KIM CARLETON. "STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION)." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/188051.

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A two part study was designed to investigate radiation-induced structural and nutritional changes in food proteins. Model systems composed of 0.1-10% myoglobin, lactalbumin or BSA were used and the effects of propyl gallate, ascorbic acid, air or nitrogen, pH 5, 6 or 7 citrate or phosphate buffer, and addition of glucose and SDS were investigated. We found that 0.02-0.04% propyl gallate (PG), alone or in conjunction with other solutes, inhibited protein aggregation after irradiation to 0.5 and 1.0 megarad and subsequent -20 C storage for 3-6 months. PG alone at 0.04% yielded up to 90% retentio
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Chiu, Lawrende 1968. "Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33730.

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Ohmic heating is an electrical resistance heating resulting from the passage of electrical current through an electrically conductive material offering some resistance. Most food products possess sufficient electrical conductivity to be able to take advantage of ohmic heating. This research was undertaken to evaluate the quality changes associated with fine ham emulsions prepared under ohmic heating conditions as compared to those produced by conventional heating.<br>In the first part of the study, kinetics of quality changes (color, texture, water holding capacity, cooking loss and water acti
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TAIPINA, MAGDA S. "Efeito da radiacao gama sobre a vitamina A e o beta - caroteno de figado bovino e suino." reponame:Repositório Institucional do IPEN, 2001. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10842.

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INAMURA, PATRICIA Y. "Efeito da radiação gama sobre a viscosidade de soluções de gelatina e pectina utilizadas na indústria de alimentos." reponame:Repositório Institucional do IPEN, 2008. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11607.

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Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.

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VILLAVICENCIO, ANNA L. C. H. "Avaliacao dos efeitos da radiacao ionizante de sup60Co em propriedades fisicas , quimicas e nutricionais dos feijoes PHASEOLUS VULGARIS L. e VIGNA UNGUICULATA (L.) WALP." reponame:Repositório Institucional do IPEN, 1998. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10785.

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KOIKE, AMANDA C. R. "Compostos bioativos em flores comestíveis processadas por radiação." reponame:Repositório Institucional do IPEN, 2015. http://repositorio.ipen.br:8080/xmlui/handle/123456789/23907.

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Submitted by Maria Eneide de Souza Araujo (mearaujo@ipen.br) on 2015-09-02T13:51:32Z No. of bitstreams: 0<br>Made available in DSpace on 2015-09-02T13:51:32Z (GMT). No. of bitstreams: 0<br>Tese (Doutorado em Tecnologia Nuclear)<br>IPEN/T<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
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Books on the topic "Food – Effect of radiation on"

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Wilkinson, V. M. Food irradiation: A reference guide. Boston, 1996.

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Heim, Manfred Nicholas. Food irradiation and marketable commodity applications for the Pacific Northwest. IMPACT Center, College of Agricultural and Home Economics, Washington State University, 1987.

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Harder, Shelly R. Food irradiation: Index of new information with authors & subjects. ABBE Publishers Association, 1994.

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David, Maillie H., ed. Radiation and health. Taylor & Francis, 2003.

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Use of irradiation as a quarantine treatment of food and agricultural commodities: Proceedings of the Final Research Co-ordination Meeting on Use of Irradiation As a Quarantine Treatment of Food and Agricultural Commodities. International Atomic Energy Agency, 1992.

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Robins, Don. The preservation of food by irradiation: A factual guide to the process and its effect on food. IBC Technical Services, Ltd., 1991.

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Colgan, P. A. 1990 Sheep monitoring programme: January-December 1990. Nuclear Energy Board, 1992.

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Tucker, Gary. Essentials of thermal processing. Wiley-Blackwell, 2010.

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Susan, Featherstone, ed. Essentials of thermal processing. Wiley-Blackwell, 2011.

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Dehne, Lutz. Neuere Erkenntnisse über den Einfluss von Mikrowellen auf den Nähr- und Genusswert von Lebensmitteln im Vergleich zur konventionellen Hitzebehandlung. Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes, 1990.

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Book chapters on the topic "Food – Effect of radiation on"

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Silini, G. "Biological Effects of Ionizing Radiation." In Radionuclides in the Food Chain. Springer London, 1988. http://dx.doi.org/10.1007/978-1-4471-1610-3_4.

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Mcneal, Timothy P., Vanee Komolprasert, Rainer Buchalla, Crystal Olivo, and Timothy H. Begley. "Effects of Ionizing Radiation on Food Contact Materials." In ACS Symposium Series. American Chemical Society, 2004. http://dx.doi.org/10.1021/bk-2004-0875.ch014.

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Goulas, Antonios E., Kyriakos A. Riganakos, and Michael G. Kontominas. "Effect of Electron Beam and Gamma Radiation on the Migration of Plasticizers from Flexible Food Packaging Materials into Foods and Food Simulants." In ACS Symposium Series. American Chemical Society, 2004. http://dx.doi.org/10.1021/bk-2004-0875.ch018.

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Lung, Chi-Wen, Yung-Sheng Lin, Yih-Kuen Jan, Yu-Chou Lo, Chien-Liang Chen, and Ben-Yi Liau. "Effect of Far Infrared Radiation Therapy on Improving Microcirculation of the Diabetic Foot." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94334-3_17.

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Human, Soeranto, Sihono, and Wijaya Murti Indriatama. "Mutation breeding of sorghum to support climate-smart agriculture." In Mutation breeding, genetic diversity and crop adaptation to climate change. CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0012.

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Abstract Global climate change effects in agricultural fields often increase plant stress. For mitigating the negative effects of climate change, climate-smart agricultural policies should be developed, for example through the improvement of crop adaptability, productivity and quality in environments impacted by climate change. Attempts to increase crop genetic variability must be sought to aid in mitigating adverse consequences of climate change. For that purpose, mutation breeding plays an important role since it can increase genetic variation of important crops. By selecting desired mutant genotypes, the plant breeder can advance their germplasm by progressing lines with good adaptability, high productivity and quality under adverse conditions. For Indonesia, significant adverse impacts of climate change have appeared in some agricultural regions, such as prolonged drought problems in the east. To face the worsening conditions brought about by climate change and variability, a crop was sought that would require less agricultural input, being drought tolerant, having good adaptability and with high economic value. The choice fell on sorghum (Sorghum bicolor). In certain areas sorghum is recognized as a source of food, feed and fuel. Mutation breeding of sorghum has been conducted at the Centre for Isotopes and Radiation Application (CIRA) of the National Nuclear Energy Agency of Indonesia (BATAN). Sorghum mutation breeding is relevant to the national programme on food and energy diversification to support food and energy security in the country. The breeding objectives are to improve sorghum genotypes for improved yield and quality, and with tolerance to adverse conditions brought about by climate change, especially prolonged drought. Three sorghum mutant varieties have now been obtained and are being developed further by stakeholders. Sorghum cultivation in Indonesia has made significant impacts on mitigating the effects of climate change and supporting the food and energy diversification programme for maintaining food and energy security in the country. It has also promoted economic growth in rural areas impacted by climate change.
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Knowlton, Christin A., Michelle Kolton Mackay, Tod W. Speer, et al. "Crossfire Effect." In Encyclopedia of Radiation Oncology. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-540-85516-3_671.

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Schultheiss, Timothy. "Volume Effect Studies in Rodents." In Radiation Myelopathy. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94658-6_6.

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Ortega-Rivas, Enrique. "Ionizing Radiation: Irradiation." In Food Engineering Series. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-2038-5_10.

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Kucharz, Eugene J. "Effect of Ionizing Radiation." In The Collagens: Biochemistry and Pathophysiology. Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76197-3_23.

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Benfu, Hu, Li Hengde, and Xu Kuangdi. "Radiation Effect of Metal." In The ECPH Encyclopedia of Mining and Metallurgy. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0740-1_196-1.

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Conference papers on the topic "Food – Effect of radiation on"

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Garcia-Cela, Esther, Antonio J. Ramos, Vicente Sanchis, and Sonia Marin. "Effect of Ultraviolet Radiation on Conidia Survival of Potential Mycotoxigenic Aspergillus Species." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-061.

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Vazirov, Ruslan, Sergey Sokovnin, Ekaterina Agdantseva, and Anton Tsmokalyuk. "Radiation-Induced Electronic Paramagnetic Resonance Signal for Monitoring Radiation Processing of Food Products." In 2020 7th International Congress on Energy Fluxes and Radiation Effects (EFRE). IEEE, 2020. http://dx.doi.org/10.1109/efre47760.2020.9242007.

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Fito, Pedro J., Jannika Bailey, Marta Castro-Giráldez, and Alfredo Esteves. "Effect of solar radiation on cooking/drying process of grapes using solar oven." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7878.

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Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodyna
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"The Effects of Mobile Phone Radiation on Memory in Male Rats." In International Conference on Food, Biological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0114587.

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Lin, I.-Hua, and Kai-Long Hsiao. "Thin nutrition pie manufacturing by using radiation effect at stagnation point heat transfer with micropolar flow and multimedia feature." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0008.

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Zhang, Chaolei, and Yongsheng Lian. "Numerical Investigation of Heat Transfer and Flow Field in Domestic Refrigerators." In ASME 2013 Fluids Engineering Division Summer Meeting. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/fedsm2013-16039.

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Air circulation and temperature distribution inside a domestic refrigerator chamber are two important factors in refrigerator design. They are critical for food quality control and energy saving and are affected by natural/forced convection, radiation and layout of the stored food. Knowledge about the actual air flow and temperature distributions inside a refrigerator is required to improve temperature homogeneity and reduce energy consumption. In present work we numerically study the air circulation and the heat transfer phenomena in a domestic frost-free refrigerator. The inner compartment,
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Kowalski, Stanisław, and Marcin Lukasiewicz. "Effect of heat treatment and microwave radiation on the antioxidant properties of honeydew honey." In Foods: Bioactives, Processing, Quality and Nutrition. MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01187.

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Samoylova, A. V., A. A. Gostyukhina, V. V. Yartsev, et al. "Comparison of the effects of exposure to nanosecond pulsed microwaves on a burn injury depending on the pulse repetition frequency." In 8th International Congress on Energy Fluxes and Radiation Effects. Crossref, 2022. http://dx.doi.org/10.56761/efre2022.s4-p-012701.

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The effect of nanosecond repetitive pulsed microwaves (RPMs 10 GHz, 100 ns pulse duration, 8 and 13 Hz pulse repetition rate, 140 W/cm2 peak power flux density (pPFD)) on the regeneration of burn wounds in rats was studied. It is established that after 4-fold local irradiation of wounds with intensity of 140 W/cm2 at pulse repetition rates of 8 and 13 Hz stimulates the healing of burn wounds. A comparison of the obtained results allows us to state that nanosecond low-intensity RPMs of 140 W/cm2 accelerate wound healing processes. At the same time, the impact with a pulse repetition rate of 8 H
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Suraweera, Thushara, and Chandana Jayaratne. "Variation of Microwave Leakage Exposure Levels Close to a Microwave Oven with Load, Container Type and Time." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/xzpp2672.

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Nowadays people are living in a rush world and most people seek efficient methods to complete their day to day work with less time. Microwave ovens are the best option to cook foods as well as for reheating precooked foods. Microwave ovens use radio frequency (RF) electromagnetic waves around the frequency 2.4 GHz for cooking and reheating food by dielectric heating or high frequency heating. Many scientific reports have been confirmed that eating microwave food is not a risk, because radio waves cannot ionize foods. But the problem is exposing to the leakage microwave radiation when operating
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Zhanyang, Liu, Shang-Guan Zhihong, Zhao Feng, and Zhang Qiming. "Radiation Evaluation System for Radiation Releasing Environment of Nuclear Power Plant Based on Domain-Driven Design." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-67358.

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In order to meet the sustainable development demand for energy, developing nuclear power actively has become an important means for the country to improve energy supply pattern and change the energy structure. The normal operation of the nuclear power station brings enormous economic and social benefits, but also accompanied by airborne radioactive effluent and liquid radioactive effluent discharge. In order to estimate the effect of radioactive effluent release during the normal operation of nuclear power plant on radiation dose of the environment and the public, in this article, domain knowl
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Reports on the topic "Food – Effect of radiation on"

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Kincaid, B. M. Long wavelength end-effect undulator radiation (Transition Undulator Radiation). Office of Scientific and Technical Information (OSTI), 1996. http://dx.doi.org/10.2172/210925.

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Barnes Jr, Robert L. Policies Governing Military Food Service Contracts Effect Soldier Readiness. Defense Technical Information Center, 2011. http://dx.doi.org/10.21236/ada543417.

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Schmidt, Lucie, Lara Shore-Sheppard, and Tara Watson. The Effect of Safety Net Programs on Food Insecurity. National Bureau of Economic Research, 2013. http://dx.doi.org/10.3386/w19558.

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Raubenheimer, T. Coherent Synchrotron Radiation effect in damping rings. Office of Scientific and Technical Information (OSTI), 2004. http://dx.doi.org/10.2172/826687.

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Currie, Janet, Stefano DellaVigna, Enrico Moretti, and Vikram Pathania. The Effect of Fast Food Restaurants on Obesity and Weight Gain. National Bureau of Economic Research, 2009. http://dx.doi.org/10.3386/w14721.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. National Bureau of Economic Research, 1992. http://dx.doi.org/10.3386/w3997.

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Rees, Brian G. Ship Effect- Issues with Radiation Detection Aboard Ships. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1418784.

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S. Utsunomiya and R.C. Ewing. THE EFFECT OF IONIZING RADIATION ON U6+ -PHASES. Office of Scientific and Technical Information (OSTI), 2005. http://dx.doi.org/10.2172/859403.

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Heinzelman, K., and W. Mansfield. Evaluation of Radiation Doses Due to Consumption of Contaminated Food Items and Calculation of Food Class-Specific Derived Intervention Levels. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/979793.

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Lahti, Janet. The effect of glucose on the food intake of goldthioglucose injected mice. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.1571.

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