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The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Electron-beam processing or electron irradiation (EBI) is a process that involves using electrons, usually of high energy, to treat an object for a variety of purposes. This may take place under elevated temperatures and nitrogen atmosphere. Possible uses for electron irradiation include sterilization, alteration of gemstone colors, and cross ...
Food irradiation is another notable biological engineering process to achieve food safety. Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s as an extension of studies on the effect of radiation on living cells. [15] The FDA approved usage of ionizing radiation on food products in 1990.
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1]
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1] Heat production by brown adipose tissue which is activated after consumption of a meal is an additional ...
A protein microarray (or protein chip) is a high-throughput method used to track the interactions and activities of proteins, and to determine their function, and determining function on a large scale. [1] Its main advantage lies in the fact that large numbers of proteins can be tracked in parallel. The chip consists of a support surface such ...
Protein crystallization is the process of formation of a regular array of individual protein molecules stabilized by crystal contacts. If the crystal is sufficiently ordered, it will diffract. Some proteins naturally form crystalline arrays, like aquaporin in the lens of the eye. [1][2] In the process of protein crystallization, proteins are ...
Food chemistry. Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1][2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but ...