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AbstractAbstract
No abstract available
Original Title
Irradiation des produits alimentaires pulverulents
Primary Subject
Source
16 refs.
Record Type
Journal Article
Journal
Food Irradiation Information; (no. 1); p. 23-27
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INIS IssueINIS Issue
AbstractAbstract
[en] The author gives a general outline of the ionization process including its major positive effects on living organisms contaminating food and its minor negative effects on food components. Research in toxicological evaluation has shown that irradiated food do not present any toxicity. Therefore, the irradiation process is currently used in the sectors of dried, dehydrated or frozen products. It remains to develop the use of the irradiation in the sector of fresh products. 4 figs., 1 tab.(F.M.)
Original Title
L'assainissement et la conservation des aliments par ionisation
Primary Subject
Source
Association des Ingenieurs en Genie Atomique du Maroc, Casablanca (Morocco); 95 p; Dec 1991; p. 21-34; Association des Ingenieurs en Genie Atomique du Maroc; Casablanca (Morocco); Foodstuffs preservation by ionization meeting; Journee d'information sur la conservation des denrees alimentaires par ionisation; Casablanca (Morocco); 20 Apr 1991
Record Type
Miscellaneous
Literature Type
Conference
Report Number
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Related RecordRelated Record
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Raffi, J.; Saint-Lebe, L.
CEA Centre d'Etudes Nucleaires de Saclay, 91 - Gif-sur-Yvette (France). Dept. de Biologie
CEA Centre d'Etudes Nucleaires de Saclay, 91 - Gif-sur-Yvette (France). Dept. de Biologie
AbstractAbstract
[en] The first part of this data is relative to the study of chemical modifications induced by gamma radiations (60Co, 137Cs) on macromolecules of food and their contaminates with the help of two examples: starch and nucleic acids. Then the second part shows what are the consequences of irradiation on food and their preservation; we make distinction between useful effects (for instance germination inhibition of tubercules, destruction of insects or micro-organisms) and the results which are contingently bad for nutritional, technological and above all toxicologic aspects. The last part is relative to a short restatement of the problems inherent in the industrialization of this treatment
[fr]
La premiere partie de ce rapport est consacree a l'etude des modifications chimiques induites par le rayonnement gamma (60Co, 137Cs) sur les macromolecules des aliments et leurs contaminants, a l'aide de deux exemples: l'amidon et les acides nucleiques. La deuxieme partie montre les consequences de l'irradiation sur les aliments et leur preservation; on fait une distinction entre les effets positifs (par exemple inhibition de la germination des tubercules, destruction des insectes ou microorganismes) et les effets negatifs ou secondaires, aspects nutritionels, technologiques et essentiellement toxicologiques. La derniere partie est consacree a un court expose des problemes inherents a l'industrialisation de ce traitementOriginal Title
Irradiation des denrees
Primary Subject
Source
1977; 11 p; 10. Congress on the control of ionizing radiation; Aix-en-Provence, France; 26 - 28 Oct 1977
Record Type
Report
Literature Type
Conference
Report Number
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
Saint-Lebe, L.; Raffi, J.
CEA Centre d'Etudes Nucleaires de Cadarache, 13 - Saint-Paul-lez-Durance (France). Service de Radio-Agronomie
CEA Centre d'Etudes Nucleaires de Cadarache, 13 - Saint-Paul-lez-Durance (France). Service de Radio-Agronomie
AbstractAbstract
[en] Principles and conditions required for using electron spin resonance (ESR) in identifying irradiated foods are first put forth. After a literature review, examples of irradiated cereals and French prunes are described in order to derive general conclusions concerning the future of ESR in this field
Primary Subject
Source
Nov 1986; 12 p; Workshop on identification of ionized products and dosimetry of treatment; Neuherberg (Germany, F.R.); 17-21 Nov 1986
Record Type
Report
Literature Type
Conference
Report Number
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
Saint Lebe, L.; Raffi, J.
Commissariat a l' Energie Atomique, Saint-Paul-les-Durance (France); Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, SP (Brazil)
Commissariat a l' Energie Atomique, Saint-Paul-les-Durance (France); Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, SP (Brazil)
AbstractAbstract
No abstract available
Original Title
Le traitement ionisant des produits alimentaires [rayons gamma, accelerateurs d' electrons]
Primary Subject
Source
ARN: FR19880019258; Country of input: International Atomic Energy Agency (IAEA)
Record Type
Journal Article
Journal
Comptes Rendus des Seances de l'Academie d'Agriculture de France; ISSN 0001-3986; 
; v. 72(8); p. 681-689
; v. 72(8); p. 681-689
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
Saint-Lebe, L.; Raffi, J.
CEA Centre d'Etudes Nucleaires de Saclay, 91 - Gif-sur-Yvette (France)
CEA Centre d'Etudes Nucleaires de Saclay, 91 - Gif-sur-Yvette (France)
AbstractAbstract
[en] The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented
[fr]
Les rayonnements ionisants utilisables pour le traitement des produits alimentaires sont definis, leur mode d'action et leurs principaux effets decrits. Le bilan des travaux sur l'evaluation toxicologique (essais sur animaux, radiochimie) des denrees ionisees est alors dresse avant de presenter les caracteristiques du procede et les perspectives de son developpement industriel en FranceOriginal Title
Le traitement ionisant des produits alimentaires
Primary Subject
Source
Jun 1983; 10 p; Meeting of the South-French Working Group in nuclear medicine; Nice (France); 7 Jun 1983
Record Type
Report
Literature Type
Conference
Report Number
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
Saint Lebe, L.; Raffi, J.; Vincent, P.
Commissariat a l' Energie Atomique, Saint-Paul-lez-Durance (France)
Commissariat a l' Energie Atomique, Saint-Paul-lez-Durance (France)
AbstractAbstract
No abstract available
Original Title
Apports scientifiques recents dans le domaine de l' ionisation des aliments
Primary Subject
Source
Conference on ''Journees d' Etudes: Sciences des Aliments''; Journees d' Etudes ''Sciences des Aliments''; Dijon (France); 13-14 Dec 1983; ARN: FR19860078997; Country of input: International Atomic Energy Agency (IAEA)
Record Type
Journal Article
Literature Type
Conference
Journal
Sciences des Aliments; ISSN 0240-8813; ; v. 4(3); vp
; v. 4(3); vp
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
AbstractAbstract
[en] Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment
[fr]
On a passe en revue les differents aspects du traitement des aliments par le rayonnement gamma emis par le cobalt 60 ou le cesium 137. L'une des principales applications de l'irradiation sur les aliments reside dans son action letale sur les microorganismes. Les doses letales requises sont d'autant plus faibles que l'organisme vise est plus complexe. L'effet sur les parasites est egalement spectaculaire. On recommande des doses de 200 a 300 krad pour detruire tous les parasites sans delai de survie. Aucun phenomene de resistance n'a ete observe. On a etudie egalement l'action du rayonnement gamma sur les macromolecules. Il s'agit d'effets secondaires au traitement de bacterisation par transformation des constituants des aliments. On a examine trois exemples, l'amidon, les acides nucleiques et le cas d'un aliment, l'oeuf. L'aspect organoleptique de l'irradiation a ete etudie pour differents aliments traites. Puis on a compare les transformations physiques des oeufs non pasteurises, thermo et radiopasteurises. On a termine par une rapide analyse de la toxicite et des modalites de traitementOriginal Title
L'irradiation des aliments
Primary Subject
Record Type
Journal Article
Literature Type
Numerical Data
Journal
Alimentation et la Vie; ISSN 0065-6267; ; v. 67(2); p. 53-72
; v. 67(2); p. 53-72
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Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
AbstractAbstract
No abstract available
Original Title
Presence d'acide formique dans l'amidon de mais irradie
Primary Subject
Secondary Subject
Source
4 figs.; 4 tabs.; 18 refs.
Record Type
Journal Article
Journal
Staerke; v. 26(1); p. 14-17
Country of publication
Publication YearPublication Year
Reference NumberReference Number
INIS VolumeINIS Volume
INIS IssueINIS Issue
Saint-Lebe, L.; Berger, G.
Peaceful uses of atomic energy. Proceedings of the fourth international conference, jointly sponsored by the UN and the IAEA and held in Geneva, 6-16 September 1971. Vol. 12
Peaceful uses of atomic energy. Proceedings of the fourth international conference, jointly sponsored by the UN and the IAEA and held in Geneva, 6-16 September 1971. Vol. 12
AbstractAbstract
No abstract available
Original Title
La conservation par irradiation des produits alimentaires pulverulents: interet et possibilites de la methode et application au cas de l'amidon de mais
Primary Subject
Source
United Nations, New York (USA); International Atomic Energy Agency, Vienna (Austria); Proceedings series; 15 v.; v. 12 p. 347-360; 1972; IAEA/UN; Vienna; 4. international conference on the peaceful uses of atomic energy; Geneva, Switzerland; 6 Sep 1971; A/CONF.49/P--628; Microfiche of preprint available from INIS Clearinghouse.
Record Type
Book
Literature Type
Conference
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