NUTRITIONAL ASPECTS OF FOOD IRRADIATION: AN OVERVIEW
Edward S. Josephson, Miriam H. Thomas, W.K. Calhoun
Journal of Food Processing and Preservation
Abstract
When foods are exposed to ionizing radiation under conditions envisioned for commercial application, no significant impairment in the nutritional quality of protein, lipid and carbohydrate constituents was observed. Irradiation was no more destructive to vitamins than other food preservation methods. Protection of nutrients is improved by holding the food at low temperature during irradiation and by reducing or excluding free oxygen from the radiation milieu.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
irradiation improves protection of nutrients
“Protection of nutrients is improved by holding the food at low temperature during irradiation and by reducing or excluding free oxygen from the radiation milieu”
protein, lipid, carbohydrate not significantly impaired nutritional quality
“no significant impairment in the nutritional quality of protein, lipid and carbohydrate constituents was observed”
vitamins not more destructive food preservation methods
“Irradiation was no more destructive to vitamins than other food preservation methods”