Evaluation of the impact of UV radiation on rheological and textural properties of food

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dc.authorid0000-0002-6542-3093
dc.authorid0000-0003-0996-8328
dc.authorscopusid57211875318
dc.authorscopusid57212506709
dc.authorscopusid57195300892
dc.authorscopusid56764726500
dc.authorscopusid55786763000
dc.authorscopusid56692942000
dc.authorwosidCaliskan Koc, Gulsah/N-6008-2015
dc.contributor.authorPandiselvam, Ravi
dc.contributor.authorBarut Gök, Sıla
dc.contributor.authorYüksel, Ayşe Nur
dc.contributor.authorTekgül, Yeliz
dc.contributor.authorÇalıkan Koç, Gülşah
dc.contributor.authorKothakota, Anjineyulu
dc.date.accessioned2022-05-11T14:07:19Z
dc.date.available2022-05-11T14:07:19Z
dc.date.issued2022
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractDemand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV-C radiation on the rheology and textural properties of food products.
dc.identifier.doi10.1111/jtxs.12670
dc.identifier.issn0022-4901
dc.identifier.issn1745-4603
dc.identifier.pmid35218009
dc.identifier.scopus2-s2.0-85126048015
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/jtxs.12670
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5059
dc.identifier.wosWOS:000767029000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorBarut Gök, Sıla
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal Of Texture Studies
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectmicrobial decontamination
dc.subjectnonthermal technologies
dc.subjectradiation
dc.subjectsensory analysis
dc.subjecttexture
dc.subjectWall-Degrading Enzymes
dc.subjectC Light
dc.subjectUltraviolet-Light
dc.subjectListeria-Monocytogenes
dc.subjectWater Disinfection
dc.subjectChicken Breast
dc.subjectShelf-Life
dc.subjectCut Apple
dc.subjectLycopersicon
dc.subjectQuality
dc.titleEvaluation of the impact of UV radiation on rheological and textural properties of food
dc.typeReview Article

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