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Journals / Harran Üniversitesi Ziraat Fakültesi Dergisi / 2005 / Cilt: 9 - Sayı: 2

Food irradiation, applications and consumer attitudes towards irradiated food

Gıda ışınlaması, uygulamaları ve tüketicinin ışınlanmış gıdaya bakış açısı

Figen KOREL
Sibel ORMAN
Pages
19–27
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this paper, the use of irradiation in food products preservation and consumers attitudes towards irradiated food were investigated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Better food preservation methods are needed to assure food safety for consumption.
📊
Key Findings & Data:Application of food irradiation increases shelf life of irradiated food products.
💡
Conclusion & Impact:In this paper, the use of irradiation in food products preservation and consumers attitudes towards irradiated food were investigated.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Better food preservation methods are needed to assure food safety for consumption. Food irradiation is one of the methods to be considered to control the presence of microorganisms, parasites and insects, and to control severe losses during storage and distribution. Application of food irradiation increases shelf life of irradiated food products. In this paper, the use of irradiation in food products preservation and consumers attitudes towards irradiated food were investigated.

Özet

Gıda güvenliğinin sağlanması için daha iyi gıda muhafaza yöntemlerine ihtiyaç duyulmaktadır. Gıda ışınlaması, mikoorganizmaların, parazitlerin ve böceklerin gelişimi ile depolama ve dağıtım sırasında oluşabilecek ciddi kayıpları kontrol altında tutabileceği öngörülen yöntemlerden biridir. Işınlama uygulamaları gıda ürünlerinin raf ömrünü artırmaktadır. Bu makalede ışınlamanın gıda ürünlerinin muhafazasında kullanımı ve tüketicilerin ışınlanmış gıdaya bakış açıları incelenmiştir.

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Cite This Article

KOREL, F., ORMAN, S. (2022). Food irradiation, applications and consumer attitudes towards irradiated food. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 9 - Sayı: 2, 19–27. https://ajindex.com/articles/534666

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