Published August 1992
| Version v1
Journal article
A hot issue
Creators
Description
The benefits of food irradiation and the food safety issues which have developed concerning the use of this food preservation technique are the subjects of this article. It describes the irradiation process, and discusses such topics: 1) the formation of radiolytic products; 2) the effects of gamma rays on DNA and possible links to cancer and 3) nutrient losses
Additional details
Publishing Information
- Journal Title
- Harvard health letter (Print)
- Journal Volume
- 17
- Journal Issue
- 10
- Journal Page Range
- p. 1-3
- ISSN
- 1052-1577
INIS
- Country of Publication
- Food and Agriculture Organization of the United Nations (FAO)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45085550
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- ABSORPTION; DNA; FOOD; FOOD PROCESSING; GAMMA RADIATION; IRRADIATION; NEOPLASMS; NUTRIENTS; RADIOLYSIS; RADIOPRESERVATION
- Descriptors DEC
- CHEMICAL RADIATION EFFECTS; CHEMICAL REACTIONS; DECOMPOSITION; DISEASES; ELECTROMAGNETIC RADIATION; IONIZING RADIATIONS; IRRADIATION; NUCLEIC ACIDS; ORGANIC COMPOUNDS; PRESERVATION; PROCESSING; RADIATION EFFECTS; RADIATIONS; SORPTION
Optional Information
- Notes
- ARN: US9300232