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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 ...
Analysis of several fruits and vegetables showed that phytoene and phytofluene are found in majority of fruits and vegetables. [6] In contrast to all other carotenoids, phytoene and phytofluene, the first carotenoid precursors in the biosynthetic pathway of other carotenoids, absorb light in the UV range.
UV visible spectrum of ellagic acid. Ellagic acid is a polyphenol found in numerous fruits and vegetables. ... Fruits (mg/100g fresh weight)
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 ...
The only thing to be aware of is that—like all foods—certain fruits have more calories than others, and some have a lot more sugar. Remember, fruit is healthy and delicious . Keep enjoying it!