Radiation Chemistry of Food Components

This chapter summarizes radiolysis of lipids, proteins, carbohydrates, and vitamins. The major focuses of the chapter are on recent developments in radiation chemistry and the use of irradiation to reduce undesirable chemicals in foods. Specifically, formation of volatile sulfur compounds from proteins and amino acids, furan formation from carbohydrates and ascorbic acid, and possible trans fat generation in meats are discussed. In addition, use of irradiation to reduce mycotoxins, furan, acrylamide, and antinutritional compounds is described.