Now showing items 1-10 of 282
Brazilian consumer views on food irradiation
(ELSEVIER SCI LTD, 2009)
This study investigated the consumer attitude to food irradiation in Sao Paulo, Brazil, through a qualitative research perspective. Three focus groups were conducted with 30 consumers, responsible for food choices and ...
Ionizing Radiation Effects on Food Vitamins - A Review
(Inst Tecnologia ParanaCuritiba-paranaBrasil, 2009)
Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention
This article aims to clarify and supply further information on food irradiation acceptance, with particular focus on Argentina and irradiated ready-to-eat (RTE) spinach leaves through an open web-online survey. Results ...
Atitudes e conhecimento dos consumidores sobre os alimentos irradiados: um inquérito conduzido em Natal, Brasil
The aim of this study is to assess the attitudes and knowledge of consumers about irradiated foods. The study sample corresponded to 65.52% women and the mean age was 41.82 (SD: 14.33) years. Only 66.9% of respondents ...
Ionizing radiation effects on food vitamins: a review
Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, ...
Effects of gamma-irradiation on caprolactam level from multilayer PA-6 films for food packaging: Development and validation of a gas chromatographic method
(Pergamon-Elsevier B.V. Ltd, 2008-07-01)
A gas chromatographic method to determine caprolactam in multilayer PA-6 films used for meat foodstuffs and cheese was developed and validated. A wide linear range (0.8-400 mu g/ml), RSD <= 4.1% and recovery higher than ...
Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat
Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates: 0.32 kGy/h (3 kGy) and 4.04 kGy/h (3 kGy). ...
Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers
(WILEY-V C H VERLAG GMBH, 2009)
The purpose of this study was to assess the efficacy of rosemary and oregano extracts in avoiding oxidative changes in beef burgers, and to evaluate the fatty acid profile of these products after electron beam exposition. ...
Natural antioxidants protecting irradiated beef burgers from lipid oxidation
(ELSEVIER SCIENCE BV, 2010)
The effect of butylated hydroxytoluene/butylated hydroxyanisole blend (BHT/BHA), and rosemary and oregano extracts, added individually or in combination, on lipid oxidation and fatty acid composition was investigated on ...
Consumer`s evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger
(PERGAMON-ELSEVIER SCIENCE LTD, 2009)
The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group ...