background preloader

Articles divers

Facebook Twitter

JOURNAL OF ECONOMIC ENTOMOLOGY 19/06/20 X-Ray-Based Irradiation of Larvae and Pupae of the Navel Orangeworm (Lepidoptera: Pyralidae) We use cookies to enhance your experience on our website.By continuing to use our website, you are agreeing to our use of cookies.

JOURNAL OF ECONOMIC ENTOMOLOGY 19/06/20 X-Ray-Based Irradiation of Larvae and Pupae of the Navel Orangeworm (Lepidoptera: Pyralidae)

You can change your cookie settings at any time. <a href=" Find out more</a> Skip to Main Content Search Close Advanced Search Search Menu Article Navigation Article Contents. HORTI DAILY 25/04/17 Reducing phytophthora in berry crops with ionization. The rise of the global berry acreage has increased the awareness around the devastating root disease Phytophthora.

HORTI DAILY 25/04/17 Reducing phytophthora in berry crops with ionization

As a result of this, Aqua-Hort is conducting a series of trials with their copper fertilization and electromagnetic treated irrigation water in strawberry crops. The initial trials have shown good results and prevented and reduced the pressure of Phytophthora in a strawberry young plant crop. According to Aksel de Lasson of Aqua-Hort, this is just one of the good examples of the increasing possibilities of the Aqua-Hort technology. In his most recent update he explained how the technology can be used in almost any kind of crop in which drip irrigation or field irrigation is applied. Not only to fight pests and diseases, but also to reduce other water technical related issues such as algae growth in ebb and flood systems or high pressure fog systems.

"Heated floors that are being flooded with nutrition water in intervals, are an easy target for algae growth. INRA_ORG_MA 18/10/17 Présentation : L'ionisation au service du développement de l'agriculture marocaine. FOOD SAFETY MAGAZINE - JUNE/JULY 2017 - Radio-Frequency Heating for Low-Moisture Foods. Category: Low-Moisture Foods | June/July 2017 By Soon Kiat Lau and Jeyamkondan Subbiah, Ph.D., P.E.

FOOD SAFETY MAGAZINE - JUNE/JULY 2017 - Radio-Frequency Heating for Low-Moisture Foods

Take a slow, relaxing stroll through the aisles of your favorite grocery store and admire the wide spread of fresh produce available for your picking. We often don’t realize it, but the modern shopper is blessed with myriad fresh food options. Advancements in harvesting, storage, transportation and preservation technologies have made it possible for consumers to purchase farm-fresh foods from a cramped sundry store in the middle of a bustling metropolis any time of the year.

Therefore, it is perhaps surprising that despite the growing demand for fresh, crisp and raw food options, a sizable amount of drier food products still occupy the shelves. PIGSITE 27/01/17 Evaluation of Electrostatic Particle Ionization Technology for Decreasing Airborne Pathogens in Pigs. Influenza A virus (IAV), porcine reproductive and respiratory syndrome virus (PRRSV), porcine epidemic diarrhea virus (PEDV) and Staphylococcus aureus are important swine pathogens capable of being transmitted via aerosols.

PIGSITE 27/01/17 Evaluation of Electrostatic Particle Ionization Technology for Decreasing Airborne Pathogens in Pigs

The electrostatic particle ionization system (EPI) consists of a conductive line that emits negative ions that charge particles electrically resulting in the settling of airborne particles onto surfaces and potentially decreasing the risk of pathogen dissemination, write Carmen Alonso et al, College of Veterinary Medicine, University of Minnesota, US. Among all infectious agents affecting swine, airborne pathogens are the most costly and difficult to control (Hyslop 1971). Porcine reproductive respiratory syndrome (PRRS), influenza A (IA), foot and mouth disease (FMD), classical swine fever (CSF) and porcine epidemic diarrhea (PED) viruses are important swine pathogens that spread via aerosols (Sta¨rk 1999). 2 Materials and methods Table 1. 2.2 Aerosol generation.

FOODONLINE 15/12/16 Food Irradiation Technologies: Principles, Commercial Advantages, And Limitations. By Tatiana Koutchma Ph.D., research scientist, Agriculture and Agri-Food Canada Food irradiation has proven to be a safe and effective non-thermal process for enhancing food safety and extending shelf life of a wide variety of foods.

FOODONLINE 15/12/16 Food Irradiation Technologies: Principles, Commercial Advantages, And Limitations

Nearly 50 countries have approved or allow food irradiation, although the foods and doses can differ by country. Gamma irradiation technology was patented more than a century ago (in 1906) and has been one of the first non-thermal technologies thoroughly tested, validated, and adopted by medical and food industry over the past 60 years. Despite this, there is a lot of misunderstanding and concerns associated with the consumer acceptance, transport, storage, occupational hazards, and disposal of radiation sources. Journal of Food Science and Engineering 3 (2013) 99-106 Elimination of Foodborne Pathogens in Seafoods by Irradiation: Effects on the Quality and Shelf-Life.

Braz. J. Microbiol. vol.43 no.4 São Paulo Oct./Dec. 2012 Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance Samira Pirola Santos MantillaI, *; Érica Barbosa SantosI; Mônica Queiroz de FreitasI; Helio de Carvalho VitalII; Sérgio Borges ManoI; Robson Maia FrancoI IUniversidade Federal Fluminense, Departamento de Tecnologia de Alimentos, Niterói, RJ, Brasil IICentro Tecnológico do Exército, Rio de Janeiro, RJ, Brasil In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated.

Braz. J. Microbiol. vol.43 no.4 São Paulo Oct./Dec. 2012 Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. Key words: Irradiation, poultry breast, modified atmosphere, sensory acceptance. FOODBORNE PATHOGENS AND DISEASE Volume 9, Number 12, 2012 Effects of Combined Treatments of Electron-Beam Irradiation and Addition of Leek (Allium tuberosum) Extract on Reduction of Pathogens in Pork Jerky.

Journal of Radiation Research and Applied Sciences - 2009 - Impact of Gamma Radiation Processing to Improve the Hygienic Quality of some Chicken Products. J Microbiol Biotech Food Sci / Ahmad Shah et al. 2014 : 3 (5) 371-378 ENHANCING FOOD SAFETY AND STABILITY THROUGH IRRADIATION: A REVIEW. International Atomic Energy Agency (IAEA) - 1993 - Cost-benefit aspects of food irradiation processing. TRENDS IN FOOD SCIENCE & TECHNOLOGY - 2013 - Radiation processing of food proteins - A review on the recent developments. GLOBAL ADVANCED RESEARCH 06/09/15 Food Safety and Consumer Perception to Irradiated Food Products in Ghana. ACIA 22/03/14 Irradiation des aliments (FAQ) AUSTRALIAN SOCIETY OF AGRONOMY - 2012 - Canopy development and radiation use efficiency of four forage brassica crops. Canopy development and radiation use efficiency of four forage brassica crops Andrew L.

AUSTRALIAN SOCIETY OF AGRONOMY - 2012 - Canopy development and radiation use efficiency of four forage brassica crops

Fletcher1,2, Emmanuel Chakwizira1, Shane Maley1 and Mike George1 1 The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch 8140, New Zealand 2 Current address: CSIRO, Ecosystem Sciences,Wembley, WA 6913 Email: Andrew.L.Fletcher@csiro.au Abstract Forage brassicas are used to supplement pasture fed in times of low growth in summer (e.g. rape and turnips) and winter (e.g. kale and swedes). Key Words Kale, Leaf area, Phyllochron, Rape, Swedes, Turnips Forage brassicas are widely used in New Zealand and Australia to supplement pasture fed at times of low growth or poor quality caused by cool winter temperatures or summer droughts. Institute of Information Theory and Automation of ASCR (Republique Tchèque) - 2012 - SOFTWARE TOOL FOR ASSESSMENT OF FOOD CONTAM.

2005 International Nuclear Atlantic Conference - INAC 2005 - COMBINED INDUSTRIAL PROCESSES WITH IRRADIATION TO ASSURE INNOCUITY. INSTITUTO POLITECNICO DE BRAGANCA - 2012 - Implementation of food irradiation in Portugal: research, economic and industrial per. Irradiation des aliments. Un article de Wikipédia, l'encyclopédie libre. L'irradiation des aliments consiste à exposer des aliments à des rayonnements ionisants afin de réduire le nombre de micro-organismes qu'ils contiennent. C'est une méthode controversée de conservation des aliments, mais très utilisée. Ce procédé a été autorisé par la Food and Drug Administration, le Département de l'Agriculture des États-Unis et accepté par l'OMS pour l'alimentation humaine après des recherches scientifiques extensives. Dénominations[modifier | modifier le code] L'irradiation des aliments est aussi dénommée ionisation des aliments ou pasteurisation à froid, respectivement parce qu'exposant l'aliment à un rayonnement ionisant et parce qu'il ne suppose pas de traitement thermique, tout en visant la conservation des aliments.

On parle également de radioconservation des aliments. Ces deux derniers termes sont également utilisés car plus positifs aux yeux du public qu'irradiation. Procédé[modifier | modifier le code] Food irradiation. The international Radura logo, used to show a food has been treated with ionizing radiation. Agrarwirtschaft 53 (2004), Estimating the demand for risk reduction from foodborne pathogens through food irradiation.

ELSEVIER - 2010 - Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion. CNAM JANVIER 2007 L'ionisation des denrées alimentaires Par Jacques FOOS 1 et Grégoire BINET 2. IFPRI FOCUS N°7 AOUT 2003 Food Irradiation. CNRS 12/03/10 DU CHAMP A LA TABLE - Le point sur l’irradiation des aliments.