چکیده مقاله
High amounts of cereals are always damaged at different stages before consumption and their quality is reduced Nowadays, irradiation technology, which is a non thermal treatment, has been used as a way to prevent the destruction of grains against microbial contamination microorganisms, insects, fungi, etc andit is used as a safe and efficient physical technology in the food industry in many countries The use of irradiation in cereals, in addition to maintaining their quality and reducing their contamination at low doses, by applying higher doses, can also change the nutritional and technological characteristics of cereals The current review evaluates the results of studies on the effect of cereal irradiation on their microbial properties
کلیدواژهها
نویسندگان
Sarah Sanaei Nasab
MSc Student, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Neda Mollakhalili Meybodi
Assistant Professor, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
شیوه ارجاع
Sanaei Nasab, Sarah and Mollakhalili Meybodi, Neda,1400,Effect of Irradiation Treatment on Microbial Safety of Cereals: a comprehensive review,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران