Gamma irradiation is a nonthermal processing technology that has been used for the preservation of a variety of food products. This technology has been shown to effectively inactivate bacterial pathogens. Currently, the FDA has approved doses of up to 4.0 kGy to control food-borne pathogens in fresh iceberg lettuce and spinach. However, whether this dose range effectively inactivates food-borne...

Title of document: COMBINED EFFECTS OF SUNLIGHT AND TITANIUM DIOXIDE NANOPARTICLES ON DIETARY ANTIOXIDANTS AND FOOD COLORS Directed By: Y. Martin Lo, Ph.D., Department of Nutrition and Food Science, University of Maryland, College Park The breakthroughs in material science have enabled industrialized fabrication and production of nanomaterials. To date, nanoscale materials have been shown to ex...

The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of th...

The use of neutrons for cargo interrogation has the potential to drastically improve threat detection. Previous research has focussed on the production of (24)Na, based on the isotopes produced in pharmaceuticals and medical devices. For both the total activity and the ingestion dose we show that a variety of isotopes contribute and that (24)Na is only dominant under certain conditions. The com...

Since about over a quarter of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. It is sounder policy to conserve what is produced than to produce more to compensate for subsequent losses Besides the prevention of losses, demand is also growing in both the developed and the developing countries for food which is ...

This research examined how attitudes and subjective norms influence behavioral intentions to eat irradiated food. This inquiry is important because, food irradiation is controversial and the public’s attitude toward it can influence the extent to which it is eventually adopted. The data received from the first, large-scale commercially funded market test of irradiated food in supermarkets locat...

Besides meat as the major component, ready-to-eat (RTE) meat and poultry products often contain ingredients such as Na-ascorbate, Na-erythorbate, glucose, honey, corn syrup, and Na-nitrite. Furan is a potential carcinogen and information is needed on its formation in irradiated RTE products. In the present study, we investigated the generation of irradiation-induced furan in aqueous solutions o...

4-methylimidazole (4-mei) is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2b by international agency for research on cancer (iarc). caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. in present study, ɣ-irradiation was applied to caramel color iii to reduce the level of 4-mei witho...

Irradiation for phytosanitary purposes. Is it a myth, or a viable alternative to chemical treatments? Plant mutation breeding at Southern Cross University-irradiation and how it relates to other technologies 1345 Michael Colella, ANSTO The contribution of gamma irradiation to forensic counter-terrorism research activities 1400 Yoichi Furuya, ANU Gamma-ray inactivated influenza A virus vaccine f...