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United States Department of Agriculture

Agricultural Research Service

Research Project: Integrated Approach to Process and Package Technologies

Location: Residue Chemistry and Predictive Microbiology

Title: Radiation chemistry of major food components

item Fan, Xuetong

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 2, 2011
Publication Date: September 19, 2012
Citation: Fan, X. 2012. Radiation chemistry of major food components. Book Chapter. 75-98. In: Fan, X and Sommers, C.H. (eds.): Food Irradiation: Research and Technology, 2nd Edition. Willy-Blackwell, West Sussex, United Kingdom. 446 pp.

Technical Abstract: This book chapter summarizes radiolysis of lipids, proteins, carbohydrates and vitamins. The major focuses of the chapter are on recent developments in radiation chemistry and the use of irradiation to reduce undesirable chemicals in foods. Specifically, formation of volatile sulfur compounds from proteins and amino acids, furan formation from carbohydrates and ascorbic acid, and possible trans fat generation in meats are discussed. In addition, use of irradiation to reduce mycotoxins, furan, acrylamide, and antinutritional compounds is described.

Last Modified: 9/1/2015
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