Food components, radiation chemistry

Urbain, W. M. In Radiation Chemistry ofMcfor Food Components Elias, P. S., Cohen, A. J., Eds. Elsevier Scientific Publishing Company Amsterdam, The Netherlands, 1977 pp 63-130. 

W. M. Urbain, Radiation Chemistry of Major Food Components, Elsevier Scientific, Amsterdam, 1977, pp. 63-130. 

Radiation chemistry studies had shown that the radiolytic products of major food components are present in low quantities (a maximum of about 10 ppm at 10 kGy) and, moreover, do not depend on the food from which they were derived. Moreover, for major food components [4,5], these products had also been identified in foods subjected to other accepted types of food processing such as appertisation, or under natural auto-oxidation. This understanding is very important for considering general clearance of irradiated foods ... 

Elias R, Cohen A., Radiation chemistry of major food components, Elsevier, Amsterdam, 1977. 

J.F. Dauphin and L.R. Saint-Lebe, Radiation chemistry of carbohydrates, in A.J. Cohen and P S. Elias (eds ). Radiation Chemistry of Major Food Components, Elsevier, Amsterdam, 1983, pp. 131-185. 

Ebert M, Keene JP, Swallow AJ, Baxendale JH (eds) (1965) Pulse radiolysis. Academic, London Elias PS, Cohen AJ (eds) (1983) Recent advances in food irradiation. Elsevier, New York Elias PS, Cohen AJ (eds) (1987) Radiation chemistry of major food components. Elsevier, New York... 

Elias, P. S. and Cohen, A. J. (1977). Radiation Chemistry of Major Food Components. Elsevier/North-Holland Inc., Amsterdam-New York. Wholesomeness of Irradiated Food (1977). Report of a Joint FAO/IAEA/WHO Expert Committee. Tech. Rep. Ser. 604. WHO, Geneva. 

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