Utilization of ionizing radiation for food safety
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F01%3A00000486" target="_blank" >RIV/62157124:16270/01:00000486 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Využití ionizujícího záření pro zabezpečení zdravotní nezávadnosti potravin
Original language description
Nowadays, food irradiation is very discussed technology. This process should ensure food safety or food sterility, extend shelf-life and reduce losses due to sprouting, ripening or pests. Even though irradiation is hopeful technology, its using causes physico-chemical changes, that can affect nutritional adequacy and sensory characteristics of irradiated food. In this paper, chemical changes in basical components of food are described. This changes result in radiolytics products, whose risks are stilla subject of scientific research. There are compared legislative bases for food irradiation in different countries too
Czech name
Využití ionizujícího záření pro zabezpečení zdravotní nezávadnosti potravin
Czech description
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Classification
Type
D - Article in proceedings
CEP classification
BO - Biophysics
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Doktorandské spisy III
ISBN
80-7305-407-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
85-90
Publisher name
VFU Brno
Place of publication
Brno
Event location
Brno
Event date
Jan 1, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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