Radiation influence on edible materials
Carregando...
Data
Data de publicação
Autores IPEN
Orientador
Título da Revista
ISSN da Revista
Título do Volume
É parte de
Radiation Effects in Materials
É parte de
É parte de
Exportar
Resumo
Innovations in the food industry are shaped both by new technologies available and by
society’s requirements. A good knowledge on the chemistry and biological role of the
macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients
(minerals and vitamins) is required. Food production foundations include not
only the design of the food products but also the materials, mechanics, ingredients,
conversion and transformation all must be taken into consideration. Edible polymers are
polymeric materials that can be easily consumed by human beings or lower animals in
whole or part via the oral cavity and given harmless effect to the health. An edible polymer
is originated from natural products such as polysaccharides, proteins and lipids, with the
addition of plasticizers and surfactants. Radiation-processing technologies are used
currently for numerous applications of commercial and economic importance, but it is an
emerging application with the use of ionizing radiation to enhance properties of edible
polymers such as carbohydrates or proteins. This chapter aims at supplying the state of
the art about the effects of ionizing radiation on edible polymers: starch and vegetal
proteins and also on gelatin that comes from animal origin.
Como referenciar
MASTRO, NELIDA L. del. Radiation influence on edible materials. In: MONTEIRO, WALDEMAR A. (ed.). Radiation Effects in Materials. London, UK: IntechOpen, 2016. , cap. 7. p. 161-178. DOI: 10.5772/62430. Disponível em: http://repositorio.ipen.br/handle/123456789/31162. Acesso em: 24 Mar 2026.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.