Entries
Main entries in bold typeface.
Additives
Adenovirus, see Viruses
Aeromonas
Aflatoxin, see Moulds
Albumen, see Eggs
Alginate
Almond, see Nuts
Alternaria, see Moulds
Ames test
Amino acids, see Proteins
Animal diets
Anisakis, see Parasites
Antioxidants, see Additives
Apple juice, see Juice
Applications
Apricot
Apricot - dried, see Dried fruit
Artichoke - globe
Artichoke - Jerusalem
Ascorbic acid
Asparagus
Aspergillus, see Moulds
Atchar
Aubergine
Avocado
Apple
Bacon, see Meat; Nitrite reduction
Bacteria, see Aeromonas; Campylobacter; Clostridium
botulinum; D-value; Escherichia coli; Lactobacillus;
Listeria; Micro-organisms - relative resistances;
Micro-organisms - safety; Pseudomonas; Salmonella;
Shigella; Spores - sensitization to heat;
Staphylococcus aureus; Toxins; Vibrio; Yersinia
Banana
Barley
Bean, see Legume
Becquerel
Beef, see Meat
Beetroot
Benzo (a) pyrene quinone
Ber
Berries
Biotin
Blackbemy, see Berries
Blackcurrant, see Berries
Bluebemy, see Berries
Botrytis, see Moulds
Botulism, see Clostridium botulinum
Bovine spongifonn encephalopathy, see BSE
Bread, see Cereal grains; Cereal products
Brinjal, see Aubergine
Broccoli
BSE
Bulbs, see Garlic; Onion
Cabbage
Caesium- 137, see Radionuclide
Calciferol
Campylobacter
Cantaloupe, see Melon
Capsicum
Carambola
Caribbean fruit fly, see Insects
Carob gum, see Gums
Carbohydrates
Carbon monoxide
Carotene, see Retinol (vitamin A)
Carrageenan
Carrot
Cashew nut, see Nut
Cauliflower, see Cabbage
Cellulose, see Pectin and cellulose
Cereal grains
Cereal products
Cheese, see Dairy products
Chemiluminescence
Cherry
167
168 Food Irradiation
Chestnut, see Nuts
Chicken, see Poultry
Chlorophyll, see Colour
Cholecalciferol, see Calciferol
Cholera, see Vibrio
Citrus fruit
Clam, see Seafood
Climacteric, see Ripening and senescence
Clostridium botulinum - General
Clostridium botulinum - proteolytic, types A and B
Clostridium botulinum - non-proteolytic, types B
and E
Cobalt-60, see Radionuclide
Cocksackie virus, see Viruses
Cocoa beans
Coconut
Codes of Practice
Codex Alimentarius, see Codes of practice
Codling moth, see Insects: Insect disinfestation
Coffee beans
Coleoptera, see Insects
Colour
Combination treatment
Commercial applications
Composite foods
Conductivity, see Impedance and conductivity
Consumer attitudes
Containers, see Packaging
Control of food irradiation
Convenience foods, see Composite foods; Ready
meals
Cost, see Economics
Cranberry, see Bemes
Crustacea, see Seafood
Cucumber
Curie
Currants, see Dried fruit
Cyanocobalamin
Cyclobutanone, see Detection;
2-Dodec ylcyclobutanone
Dairy products
Dates
Dates - dried, see Dried fruit
DEFT, see Direct epifluorescent filter techniques
Dehydroascorbic acid, see Ascorbic acid
Density, see Dose distribution; Facilities
Detection
Direct epifluorescent filter technique (DEFT)
Direct and indirect action of ionizing radiation
DNA damage
2-Dodec ylc yclobutanone
Dose
Dose distribution
Dose rate
Dose uniformity, see Dose distribution
Dosimeter
Dried eggs, see Eggs - dried
Dried fish, see Fish - dried
Dried foods
Dried fruit
Dried vegetables, see Vegetables - dried
D-value
Echovirus, see Viruses
Economics
Eggplant, see Aubergine
Eggs - dried
Electromagnetic spectrum
Electron
Electron accelerator, see Facilities
Electron beam machines, see Facilities
Electron spin resonance (ESR)
Electron volt
Endive
Enterobacteriaceae, see Escherichia coli; Salmonella;
Shigella
Enterococcus, see Lactobacillus
Enzymes
Escherichia coli
Equilibrium relative humidity, see Water activity
Equipment, see Facilities
ESR, see Electron spin resonance
Eggs - fresh
Facilities
FAOIWHOAAE A
Fats, see Lipids; Volatiles
Fatty acids, see Lipids
Fatty foods
Feeds, see Animal diets
Figs
Figs - dried, see Dried fruit
Fish
Fish-dried
Flatworm, see Parasites
Flavour
Flour, see Cereal grains; Cereal products
Folic acid (Pteroylglutamic acid)
Food components
Formaldehyde
Free radical
Frog Legs
Frozen foods, see Direct and indirect action of
ionizing radiation; Temperature
Fruit fly, see Insects; Insect disinfestation
Fruit juice, see Juice
Fruit and vegetables
Gamma radiation, see Gamma rays; Facilities
Gamma rays
Garlic
Gelatin
Gelling agents, see Agar; Alginate; Carrageenan;
Gelatin; Pectin and cellulose
Entries 169
Ginger
Gluten, see Cereal products
Grain, see Cereal products
Gram, see Legume
Grape
Grape must, see Wine
Grapefruit
Gray
Groundnut, see Nut
Guar, see Gums
Guava
Guidelines, see Codes of practice
Gum arabic, see Gums
Gums
G-value
HACCP
Half-life
Ham, see Meat; Nitrite reduction
Hazard analysis and critical control point, see HACCP
Heat, see Combination treatments; Sensitization of
spores to heat
Herb, see Spice
Herbal teas
Herpes simplex virus, see Viruses
History
Hospital diets, see Sterilization
Hydrated electron
Hydrocarbons, see Volatiles
Hydrocolloid, see Gums; Gelling agent; Thickening
agent
Hydrogen
Hydrogen peroxide
Hydrogen radical
Hydroperoxyl radical
IAEA, see International Atomic Energy Authority
ICGFI, see International Consultative Group on Food
Irradiation
Identification of irradiated foods, see Detection
IFFIT, see International Facility for Food Irradiation
Technology
Immune response
Impedance and conductivity
Indirect action, see Direct and indirect action of
ionizing radiation
Induced radioactivity
Influenza virus, see Viruses
Inhibition of sprouting
Injury
Insects
Insect disinfestation
International Atomic Energy Agency
International Consultative Group on Food
Irradiation
International Facility for Food Irradiation
Technology
Inulin
Ionization
Ionizing radiation
Isoascorbic acid, see Ascorbic acid
Isotope, see Radionuclide
JECFI
Juice
Karaya gum, see Gums
Kiwifruit
Labelling
Lactobacillus
Lamb, see Meat
Legislation
Legume
Lemon
Lentil, see Legume
Lepidoptera, see Insects
Lettuce
Lime
Lipids
Listeria
Liver fluke, see Parasites
Longan
Lychee
Maize, see Cereals; Sweetcorn
Mango
Mango seed weevil, see Insects
Mangosteen
Market trials
Meat
Mediterranean fruit fly, see Insects
Melon
Melon fruit fly, see Insects
Micro-organisms - relative resistances
Micro-organisms - safety
Milk, see Dairy products
Minerals and trace elements
Mites, see Insects; Insect disinfestation
Modelling
Moulds
MSM (mechanically separated poultry meat), see
Mushroom
Mutagens
Mutations
Mutton, see Meat
Mycotoxins, see Moulds
Poultry
Nectarine
Nematode, see Parasites
170 Food Irradiation
Newcastle disease virus, see Viruses
Niacin
Nitrite reduction
Nut
Nutrition
Oats, see Cereal grains; Vitamins
Off-flavour, see Flavour; Sensory evaluation
Oilseeds, see Legumes
Okra
Olive
Onion
Orange
Organoleptic, see Sensory evaluation
Oriental fruit fly, see Insects
Overall average dose, see Dose distribution
Overdose ratio, see Dose distribution
Oxygen
Packaging
Pantothenic acid
Papaya
Parasites
Pasta, see Cereal products
Pea
Peach
Peanut, see Nut
Pear
Pectin and cellulose
Penicillium, see Moulds
Pepper, see Capsicum; Spices
Peptide, see Protein
Persimmon
Pesticide
Pet foods, see Animal diets
Phospholipids, see Lipids
Photostimulated luminescence
Pigment, see Colour
Pineapple
Pinenut, see Nut
Pistachio, see Nut
Plum
Poliovirus, see Viruses
Polymers
Polyploidy
Polysaccharide, see Carbohydrate; Starch; Pectin and
cellulose; Polymers
Pome fruit, see Apple; Pear
Pork, see Meat
Post-harvest losses
Potato
Poultry
Prawn, see Shrimps and prawns
Predictive modelling, see Modelling
Mons, see BSE
Proteins
Protozoa, see Parasites
Prunes, see Dried fruit
Pseudomonas
Pteroylglutamic acid, see Folic acid
Pulse, see Legume
Pyridoxine
Quality improvement, see Legume; Juice; Vegetables -
dried
Quarantine, see Insect disinfestation
Queensland fruit fly, see Insects
Rad
Radappertization
Radicidation
Radioactivity
Radioisotope, see Radionuclude
Radiolytic product
Radionuclide
Radura symbol, see Labelling
Radurization
Raisin, see Dried fruit
Rambutan
Raspbeny, see Beny
Ready meals
Regulations, see Legislation
Re-irradiation
Rem
Reovirus, see Viruses
Retinol
Rhizopus, see Moulds
Riboflavin
Rice
Ripening and senescence
Roentgen
Rep
Safety of irradiated food
Safety of irradiation facilities
Salmonella
Sapota
Sausage, see Meat
Seafood
Seasonings, see Spices
Sensitizers
Sensory evaluation
Shallot, see Onion
Shellfish, see Seafood; Shrimps and prawns
Shelf-life extension, see Applications
Shielding, see Facilities; Safety
Shigella
Shrimps and prawns
Sievert
Simian virus, see Viruses
Solanine, see Potatoes
Soya bean, see Legumes
Soya sauce
Sous vide
Entries 171
Vegetables, see Fruit and vegetables; Vegetables -
dried; Vegetables - cut, prepacked
Vegetables - dried
Vegetables - cut, prepacked
Vibrio
Viruses
Viscometry
Vitamin A, see Retinol
Vitamin B1, see Thiamine
Vitamin B2, see Riboflavin
Vitamin B5, see Niacin
Vitamin B6, see Pyridoxine
Vitamin B10, see Biotin
Vitamin B12, see Cyanocobalamin
Vitamin C, see Ascorbic acid
Vitamin D, see Calciferol
Vitamin E, see Tocopherols
Vitamins
Volatiles
Spices
Spores - sensitization to heat
Squash
Staphylococcus aureus
Starch
Starfruit, see Carambola
Sterilization
Stone fruits, see Apricot; Cherry; Nectarine: Peach;
Plum
Strawberry
Sugar
Supercooling
Sweetcom
sweet potato
Sweet potato wine, see Wine
Synergism
Taenia, see Parasites
Tangerine, see Orange
Tapeworm, see Parasites
Temperature
Temperature rise
Texture
Thermoluminescence
Thiamine
Tocopherols (vitamin E)
Tomato
Toxicology
Toxins
Toxoplasma, see Parasites
Trace elements, see Minerals and trace elements
Tragacanth gum, see Gums
Trichina, see Parasites
lkopical and subtropical fruits
Tubers, see Artichoke - Jerusalem; Potato; Sweet
potato; Yam
Turkey
TudP
o-'Qrosine
Unique radiolytic products (URPs)
Walnut, see Nut
Water, see Ionization
Water activity
Wheat, see Cereal grains; Cereal products; Immune
response; Polyploidy
WHO (World Health Organization), see
FAOLAEAWHO
Wholesomeness
Wine
Xanthan gum, see Gum
X-rays
Yam
YeaStS
Yersinia
Yoghurt, see Dairy products
