...John I. Ahmad It is estimated that by the turn of the millennium the world human population could exceed ten billion. Scientists inevitably are searching for effective alternative methods of food preservation. Accordingly,ionization radiation, discovered nearly a hundred years ago when it was first...

... as simple screening methods. The viscosity of a foodstuff depends mainly on the composition and the amount of starch, pectins and cellulose, which may undergo changes after irradiation. Starch is degraded by ionizing radiation, resulting in a decrease in the viscosity[ 2 ]. Black and white peppers...

..., and 1‐hexadecene, formed by radiolysis of myristic, palmitic, and stearic acid respectively[ 8 ]. The presence of these hydrocarbons has never been detected in unirradiated Camembert cheese, nor have they formed during ripening or storage. Most of the knowledge regarding the radiation chemistry...