نتایج جستجو برای: food irradiation
تعداد نتایج: 333995 فیلتر نتایج به سال:
background: saffron, the dried stigmas of crocus sativus, is the world's most expensive spice which has been used as food additive and flavoring agent. the aim of the present study has been to investigate the combination effects of gamma irradiation and silver nano particles packing on the chemical properties of saffron during storage time. a combination of hurdles can ensure stability and...
Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and demonstrating a negative attitude toward food items treated with ionizing radiation. This research is aimed at developing a tool to assess the awareness on the consumption of irradiated food. The sample was composed by employees from dif...
The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films w...
Background: Saffron, the dried stigmas of crocus sativus, is the world's most expensive spice which has been used as food additive and flavoring agent. The aim of the present study has been to investigate the combination effects of gamma irradiation and silver nano particles packing on the chemical properties of saffron during storage time. A combination of hurdles can ensure stability a...
Early in the 20th century, when food safety was a major concern to the public, two technologies, milk pasteurization and retort canning, were developed, promoted, and virtually canonized as prevention measures against foodborne diseases. Fear of contracting typhoid fever from watered milk and outbreaks of botulism from commercially canned products are now part of the distant past, controlled by...
Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitri...
BACKGROUND Diets rich in whole grain are associated with several health benefits. Little is known however, about whole grain consumption patterns in Malaysia. The aim of this study was to assess whole grain intakes and dietary source in Malaysian children and adolescents. METHODS This analysis is from the MyBreakfast study, a national cross sectional study investigating eating habits among pr...
Radicals formed on y-irradiation of monosaccharides may be detected by spin trapping but their identification in this way is difficult. To aid identification, methods have been developed which allow generation of specific radicals from monosaccharides and also specific spin adducts derived from sugar nitrones. INTRODUCTION Preservation of food by y-irradiation is an important and controversial ...
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