Special high-protein foods suitable for diabetics must be treated to ensure the complete absence of microorganisms and bacteria. It is also important to achieve that this treatment does not change the nutritional value of the product. Among the new decontamination technologies, low-energy electron-beam treatment has proven to be an effective technique for inactivating bacteria with minimal impact on food quality. The paper aims to analyze the influence of low-energy electron-beam irradiation on the microbiological properties and nutritional value of high-protein foods.
TY - JOUR
AU - Gajić, Vuk A.
AU - Mirković, Nikola R.
AU - Vujčić, Ivica
AU - Mašić, Slobodan
PY - 2022
UR - https://vinar.vin.bg.ac.rs/handle/123456789/10522
AB - Special high-protein foods suitable for diabetics must be treated to ensure the complete absence of microorganisms and bacteria. It is also important to achieve that this treatment does not change the nutritional value of the product. Among the new decontamination technologies, low-energy electron-beam treatment has proven to be an effective technique for inactivating bacteria with minimal impact on food quality. The paper aims to analyze the influence of low-energy electron-beam irradiation on the microbiological properties and nutritional value of high-protein foods.
T2 - Nuclear Technology and Radiation Protection
T1 - Use of low-energy electron-beam in the treatment of special food products with a high protein content
VL - 37
IS - 2
SP - 153
EP - 158
DO - 10.2298/ntrp2202153g
ER -
@article{
author = "Gajić, Vuk A. and Mirković, Nikola R. and Vujčić, Ivica and Mašić, Slobodan",
year = "2022",
abstract = "Special high-protein foods suitable for diabetics must be treated to ensure the complete absence of microorganisms and bacteria. It is also important to achieve that this treatment does not change the nutritional value of the product. Among the new decontamination technologies, low-energy electron-beam treatment has proven to be an effective technique for inactivating bacteria with minimal impact on food quality. The paper aims to analyze the influence of low-energy electron-beam irradiation on the microbiological properties and nutritional value of high-protein foods.",
journal = "Nuclear Technology and Radiation Protection",
title = "Use of low-energy electron-beam in the treatment of special food products with a high protein content",
volume = "37",
number = "2",
pages = "153-158",
doi = "10.2298/ntrp2202153g"
}
Gajić, V. A., Mirković, N. R., Vujčić, I.,& Mašić, S.. (2022). Use of low-energy electron-beam in the treatment of special food products with a high protein content. in Nuclear Technology and Radiation Protection, 37(2), 153-158.
https://doi.org/10.2298/ntrp2202153g
Gajić VA, Mirković NR, Vujčić I, Mašić S. Use of low-energy electron-beam in the treatment of special food products with a high protein content. in Nuclear Technology and Radiation Protection. 2022;37(2):153-158.
doi:10.2298/ntrp2202153g .
Gajić, Vuk A., Mirković, Nikola R., Vujčić, Ivica, Mašić, Slobodan, "Use of low-energy electron-beam in the treatment of special food products with a high protein content" in Nuclear Technology and Radiation Protection, 37, no. 2 (2022):153-158,
https://doi.org/10.2298/ntrp2202153g . .
