Data/hora: 08/06/2024 15:31:58

Provedor de dados: | 52
País: | Brazil
Título: | Ionizing radiation effects on food vitamins: a review
Autores: | Dionísio,Ana Paula; Gomes,Renata Takassugui; Oetterer,Marília.
Data: | 2009-10-01
Ano: | 2009
Palavras-chave: | Irradiation; Vitamins; Foods.
Resumo: | Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500026
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132009000500026
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.52 n.5 2009
Fonte: | info:eu-repo/semantics/openAccess