NUTRITIONAL ASPECTS OF FOOD IRRADIATION: AN OVERVIEW
作者： E. S. JOSEPHSON , M. H. THOMAS , W. K. CALHOUN
DOI: 10.1111/J.1745-4549.1978.TB00564.X
关键词:
摘要: When foods are exposed to ionizing radiation under conditions envisioned for commercial application, no significant impairment in the nutritional quality of protein, lipid and carbohydrate constituents was observed. Irradiation more destructive vitamins than other food preservation methods. Protection nutrients is improved by holding at low temperature during irradiation reducing or excluding free oxygen from milieu.
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