Nutritional and Biochemical Investigations of Radiation Processed Food

Irradiation Enhances Shelf life of Foods
LAP Lambert Academic Publishing
  • erschienen am 20. November 2019
  • Buch
  • |
  • Softcover
  • |
  • 168 Seiten
978-620-0-30403-2 (ISBN)
The study on Nutritional and Biochemical Investigations of Radiation Processed Food conducted by developing Health Mixes -I and II for diabetic women and adolescent girls were accepted and rated as very good. The Irradiated Health Mixes -I and II did not differ much in their nutritional quality from the non-irradiated samples indicating that the gamma irradiation at doses 0.25kGy and 0.75kGy did not alter the nutrient values of Health mixes. The shelf life of the Health Mixes -I and II showed that the CFU/g of the irradiated samples differed between two doses and also from non-irradiated samples. This indicates that irradiation controlled or lowered the microbial levels in Health Mixes. The pH and the rancidity in the non-irradiated and irradiated samples showed that the pH levels lowered over storage and rancidity increased. Indicating that the irradiated and non-irradiated samples differed in their pH and rancidity levels indicating that the irradiation has helped in lowering the rancidity levels and influencing the pH.
  • Englisch
  • Höhe: 220 mm
  • |
  • Breite: 150 mm
  • |
  • Dicke: 10 mm
  • 268 gr
978-620-0-30403-2 (9786200304032)
Dr. V. Bindu is working as an Assistant Professor in Sri Padmavati Mahila Vishva Vidyalayam (Women's) University, Tirupati-India. She is Coordinator for Bachelor of Vocational in Fashion Technology and apparel designing programme. She has presented and published so many papers and guiding 2 Ph.D. candidates and PI for major research project (NASI).

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