Irradiation for Food Safety and Quality

Discover the groundbreaking insights of "Irradiation for Food Safety and Quality" by Paisan Loaharanu, published by Taylor & Francis Inc in 2001. This essential hardback, spanning 232 pages, compiles the findings from the International Conference on Ensuring the Safety and Quality of Food through Radiation Processing. Dive into the comprehensive exploration of irradiation technology and its pivotal role in enhancing the safety and nutritional quality of both plant and animal-based foods. The book features twenty detailed reports that shed light on innovative methods in food preservation, making it a valuable resource for professionals in food science, technology, and the culinary arts. Whether you're a food industry expert or a culinary enthusiast, this book will equip you with the knowledge to understand the benefits and applications of irradiation in food safety and quality.