Please use this identifier to cite or link to this item:
http://hdl.handle.net/10198/21113| Title: | Introduction |
| Author: | Antonio, Amilcar L. Cabo Verde, Sandra Ferreira, Isabel C.F.R. |
| Keywords: | Food irradiation Food processing technologies |
| Issue Date: | 2018 |
| Publisher: | The Royal Society of Chemistry |
| Citation: | Antonio, Amilcar L.; Cabo Verde, Sandra; Ferreira, Isabel C.F.R. (2019). Introduction. In Isabel C.F.R. Ferreira, Amilcar L. Antonio, Sandra Cabo Verde (Eds.) Food irradiation technologies: concepts, applications and outcomes. London: The Royal Society of Chemistry. p. 1-4. ISBN 978-1-78262-708-1 |
| Abstract: | Food irradiation is not new but is a prevalent current topic and challenging research field with new outcomes. Nowadays, food irradiation can be regarded as quality food processing technology with the capacity to answer the growing problem of food poisoning, with the added benefit of reducing spoilage and extending the food shelf life. Innovative improvements in food irradiation technologies can be expected following recent research achievements. This introductory chapter overviews several food irradiation perspectives (past, present, and future) that will be further discussed in detail in the other chapters of the book. |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10198/21113 |
| DOI: | 10.1039/9781788010252-00001 |
| ISBN: | 978-1-78262-708-1 |
| Appears in Collections: | CIMO - Capítulos de Livros |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2018_RSC_book_Ch1_Antonio_et_al.pdf | 182,56 kB | Adobe PDF | View/Open Request a copy |
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