Nutritional and Biochemical Investigations of Radiation Processed Food

Irradiation Enhances Shelf life of Foods

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The study on Nutritional and Biochemical Investigations of Radiation Processed Food conducted by developing Health Mixes –I and II for diabetic women and adolescent girls were accepted and rated as very good. The Irradiated Health Mixes –I and II did not differ much in their nutritional quality from the non-irradiated samples indicating that the gamma irradiation at doses 0.25kGy and 0.75kGy did not alter the nutrient values of Health mixes. The shelf life of the Health Mixes –I and II showed that the CFU/g of the irradiated samples differed between two doses and also from non-irradiated samples. This indicates that irradiation controlled or lowered the microbial levels in Health Mixes. The pH and the rancidity in the non-irradiated and irradiated samples showed that the pH levels lowered over storage and rancidity increased. Indicating that the irradiated and non-irradiated samples differed in their pH and rancidity levels indicating that the irradiation has helped in lowering the rancidity levels and influencing the pH.


Valangi Bindu


Dr. V. Bindu is working as an Assistant Professor in Sri Padmavati Mahila Vishva Vidyalayam (Women's) University, Tirupati-India. She is Coordinator for Bachelor of Vocational in Fashion Technology and apparel designing programme. She has presented and published so many papers and guiding 2 Ph.D. candidates and PI for major research project (NASI).

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Publishing House:

LAP LAMBERT Academic Publishing


irradiation, Shelf life, Anaemia, Diabetes, Adolescents

Product category:

SCIENCE / Horticulture