Employing Ionizing radiation tu Enhance Food Safety # a Review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00000181" target="_blank" >RIV/62157124:16270/04:00000181 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/04:00002556
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Employing Ionizing radiation tu Enhance Food Safety # a Review
Original language description
Nowadays, food irradiation is very often discussed technology. This process should ensure food safety or food sterility, extend its shelf-life and reduce the losses due to sprouting, ripening or pests. Even though irradiation is a prospective technology,its application causes physical-chemical and biochemical changes that can affect nutritional adequacy and sensory characteristics of irradiated food. In this paper, the chemical changes of basic food components (proteins, saccharides, fats) are reviewed. The chemical changes result in the radiolytic products whose risks are still the subject of scientific research.
Czech name
Employing Ionizing radiation tu Enhance Food Safety # a Review
Czech description
Employing Ionizing radiation tu Enhance Food Safety # a Review
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
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
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta veterinaria
ISSN
0001-7213
e-ISSN
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Volume of the periodical
73
Issue of the periodical within the volume
x
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
150
UT code for WoS article
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EID of the result in the Scopus database
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