Effect of Irradiation Treatment on Microbial Safety of Cereals: a comprehensive review
Publish place: Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences
Publish Year: 1400
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICFBCNF05_042
تاریخ نمایه سازی: 14 دی 1400
Abstract:
High amounts of cereals are always damaged at different stages before consumption and their quality is reduced. Nowadays, irradiation technology, which is a non-thermal treatment, has been used as a way to prevent the destruction of grains against microbial contamination (microorganisms, insects, fungi, etc.) andit is used as a safe and efficient physical technology in the food industry in many countries. The use of irradiation in cereals, in addition to maintaining their quality and reducing their contamination at low doses, by applying higher doses, can also change the nutritional and technological characteristics of cereals. The current review evaluates the results of studies on the effect of cereal irradiation on their microbial properties.
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Authors
Sarah Sanaei Nasab
MSc Student, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Neda Mollakhalili Meybodi
Assistant Professor, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran