Publicação
Food Irradiation Chemistry
| dc.contributor.author | Fernandes, Ângela | |
| dc.contributor.author | Pereira, Carla | |
| dc.contributor.author | Antonio, Amilcar L. | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-02-20T15:47:37Z | |
| dc.date.available | 2018-02-20T15:47:37Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The major components of food matrices are, apart from water, carbohydrates, proteins, and lipids, while minor components include vitamins and minerals, which also possess crucial roles in human nutrition and are of major interest. The effects of radiation on these components have been studied for many years and are still explored nowadays in a wide range of foodstuff as the ionizing effects of radiation on food are highly dependent on the composition of the matrix and cannot be assumed to be similar to those observed in each individual component irradiated separately.1–3 The fact is that this technique induces some primary effects in food matrices that occur particularly due to the presence of water molecules via ionization and excitation, which exponentially increase by the secondary action of the free radicals formed in this phase. These chemically highly reactive species have the capacity of interacting with each other and/or with other food components, leading to the formation of new molecules that are not present in non-irradiated food. Some of these harmful compounds can include, among many others, 2-alkylcyclobutanones (2-ACBs), which are known unique radiolytic products. Irradiation can also have other effects in food, it can modify and/or improve its major chemical components and often enhance the extractability of specific molecules, improving their bioactivity.2,4,5 Nevertheless, it is important to emphasize that food processing conventional methods such as heating, drying, and cooking may cause higher nutritional losses than irradiation techniques, which have been proven to afford virtually unaltered products.6 In this chapter, recent studies concerning the impact of irradiation processing are presented and discussed, as well as the principal factors affecting food irradiation chemistry. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Fernandes, Ângela; Pereira, Carla; Antonio, Amilcar L.; Ferreira, Isabel C.F.R. (2018). Food Irradiation Chemistry. In Isabel C.F.R. Ferreira, Amilcar L. Antonio, Sandra Cabo Verde (Eds.) Food Irradiation Technologies - Applications for Preservation. [S.l.]: The Royal Society of Chemistry. Chapter 11, p. 210-236. ISBN 978-1-78262-708-1 | pt_PT |
| dc.identifier.isbn | 978-1-78262-708-1 | |
| dc.identifier.uri | http://hdl.handle.net/10198/15844 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Royal Society of Chemistry | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Food Irradiation Chemistry | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Food Irradiation Technologies - Applications for Preservation | pt_PT |
| person.familyName | Fernandes | |
| person.familyName | Pereira | |
| person.familyName | Antonio | |
| person.familyName | Ferreira | |
| person.givenName | Ângela | |
| person.givenName | Carla | |
| person.givenName | Amilcar L. | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 1415151 | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 2015-0434-AE7C | |
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| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0002-0157-9873 | |
| person.identifier.orcid | 0000-0003-0093-771X | |
| person.identifier.orcid | 0000-0001-8271-9964 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | K-1629-2016 | |
| person.identifier.rid | J-1960-2014 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 55627876424 | |
| person.identifier.scopus-author-id | 44560921900 | |
| person.identifier.scopus-author-id | 36868826600 | |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
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