الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Food irradiation is a new technology in which exposing food to carefully controlled amounts of ionizing energy. “Irradiation is recommended as a safe and effective food processing method that can reduce the risk of food poisoning and preserve foods without detriment to health and with minimum effect on nutritional quality” It can be used to reduce insect infestation of grain, dried spices, and dried or fresh fruits and vegetables; inhibit sprouting in tubers and bulbs; retard postharvest ripening of fruits; inactivate parasites in meats and fish; eliminate spoilage microbes from fresh fruits and vegetables; extend the shelf life of poultry, meats, fish, and shellfish; decontaminate poultry and beef; and sterilize foods and feeds. Radiation-based sterilization of foods and agricultural produce takes advantage of the strong ability of radiation to penetrate matters and the vulnerability of most food-contaminating microorganisms to radiation, as does the radiation-based sterilization of medical equipment and pharmaceuticals.
The aim of this study was to investigate the Molecular, Biochemical and Physiological effects of irradiated Oats and Maize grains on male rats.
In this study One Hundred Sixity Eight animals were divided randomly into 14 groups (12 animals each). Animals were maintained on food and water ad libitum., group I (control) feed with non-irradiated Oats, group II feed with low photons irradiated Oats, group III feed with low electron irradiated Oats, group IV feed with medium photons irradiated Oats, group V feed with medium electron irradiated Oats,group VI feed with high photon irradiated Oats group VII high electron irradiated Oats, group VIII (control) feed with non-irradiated Maize, group IX feed with low photons irradiated Maize, group X feed with low electron irradiated Maize