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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.
A low-pressure mercury-vapor discharge tube floods the inside of a biosafety cabinet with shortwave UV light when not in use, killing microbes on irradiated surfaces. Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms ...
β-Carotene is the more common form and can be found in yellow, orange, and green leafy fruits and vegetables. As a rule of thumb, the greater the intensity of the orange colour of the fruit or vegetable, the more β-carotene it contains. Carotene protects plant cells against the destructive effects of ultraviolet light so β-carotene is an ...
UV visible spectrum of ellagic acid. Ellagic acid is a polyphenol found in numerous fruits and vegetables. ... Fruits (mg/100g fresh weight)
Two recipes below: ___ Amber Pankonin’s Sautéed Green Beans with Lemon, Garlic and Shallots. Serves: 4. Time: 20 minutes. Ingredients. 12 oz trimmed fresh green beans. 1 Tbsp vegetable oil. 1 ...
UV light penetrates the skin at wavelengths between 290 and 320 nanometers, where it is then converted into vitamin D 3. [46] Vitamin D 2 can be obtained from fungi , such as mushrooms exposed to sun or industrial ultraviolet light , offering a vegan choice for dietary or supplemental vitamin D. [ 120 ] [ 121 ] Plant milks , such as from oat ...
Check out 45+ easy recipes to make this summer. You'll find breakfast, main & dessert ideas that celebrate summer with simple and healthy ingredients!
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...