Chemical, physical, and sensory changes in rice subjected to UV-C radiation and its acceptability to rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae) and humans

Dittgen, Caroline Lambrecht; Silveira, Miriã Miranda da; kröning, Daiane Pinheiro; Ziegler, Valmor; Oliveira, Maurício de; Ferreira, Cristiano Dietrich

doi:10.1016/j.jspr.2020.101760

Cited by 2 publications

(1 citation statement)

References 38 publications

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“…Within the dimension Negative association, the categories negative hedonic reactions (I wouldn't buy, I wouldn't eat) and changes (food changes, oxidation, loss of quality properties) were mentioned only for UV and US, respectively. Dittgen et al [25] reported that consumers would not buy brown rice treated with UV-C at 4.11 J/cm 2 . Concerning the US, Yildiz et al [5] observed positive sensory changes applying 100 kW/m 3 for 15 min.…”

Section: Consumers' Associations With Food Processed By Uv Radiation and Ultrasoundmentioning

confidence: 99%

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Monteiro

Deliza

Mársico

et al. 2022

Foods

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This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18–25 and ≥46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers ≤35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.

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Section: Consumers' Associations With Food Processed By Uv Radiation and Ultrasoundmentioning

confidence: 99%

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Monteiro

Deliza

Mársico

et al. 2022

Foods

View full text Add to dashboard Cite

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Ultraviolet Radiation and Its Effects on Plants

Correa¹,

Saavedra²,

Parra³

et al. 2023

Abiotic Stress in Plants - Adaptations to Climate Change

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Ultraviolet radiation is a portion of the electromagnetic spectrum ranging from 10 to 400 nm, classified into three main categories: UV-A (320–400 nm), UV-B (280–320 nm), and UV-C (100–280 nm). The UV radiation from the sun that crosses the atmosphere and reaches the earth’s surface is composed largely of UV-A radiation (95%) and, to a lesser extent, UV-B (5%), which is normally filtered by stratospheric ozone. With the thinning of the ozone layer, UV-B radiation penetrates deeper into the earth’s surface, where it becomes dangerous due to its high energy content that acts at the molecular level, affecting the cycles of carbon, nitrogen, and other elements, thus, having a direct impact on global warming. On the other hand, UV radiation alters numerous essential organic compounds for living organisms. Since its discovery, it has been established that e UV-B causes alterations in plant development and metabolism, both primary and secondary. In this chapter, we summarize the current knowledge about the effects of UV radiation on the morphological, biochemical, and genetic processes in plants.

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Chemical, physical, and sensory changes in rice subjected to UV-C radiation and its acceptability to rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae) and humans

Cited by 2 publications

References 38 publications

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Ultraviolet Radiation and Its Effects on Plants

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