Obsevanje živil - doprinos k večji varnosti živil ali razlog za preplah?

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Jezik:	Slovenski jezik
Leto izida:	2007
Tipologija:	1.02 - Pregledni znanstveni članek
Organizacija:	UL VF - Veterinarska fakulteta
Založnik:	Inštitut za sanitarno inženirstvo
UDK:	613.2
COBISS:	2676075
ISSN:	1854-0678
Matična publikacija:	Sanitarno inženirstvo
Št. ogledov:	379
Št. prenosov:	56
Ocena:	0 (0 glasov)
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Ostali podatki

Sekundarni jezik:	Angleški jezik
Sekundarni naslov:	Food irradiation - a contribution to safer food or grounds for alarm?
Sekundarni povzetek:	A recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating postprocessing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and the changes in the nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its value by killing microorganisms, insects and other pests residing in it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Despite the fact that the method is widely known, consumers refuse to accept it. Rejection of foodstuff treated with irradiation derives from lack of understanding and lack of knowledge as well.
Sekundarne ključne besede:	food irradiation;food safety;legislation;
URN:	URN:NBN:SI
Vrsta dela (COBISS):	Delo ni kategorizirano
Strani:	str. 7-18
Letnik:	ǂVol. ǂ1
Zvezek:	ǂno. ǂ1
Čas izdaje:	2007
ID:	11315388