Carmelita Zacchi Scolforo

TL;DR: In this paper, the authors evaluated possible changes during the storage of non-irradiated and irradiated strawberries, the last treated at doses of 1, 2, 3 and 4 kGy, all of them stored at 8.5°C.

TL;DR: In this paper, the authors study the impact of providing information about the treatment given to strawberries (irradiation) and additional information had on consumer acceptance, and demonstrate the need to educate people about the irradiation process and its applications to reach higher acceptance and, consequently to commercialise irradiated food.

TL;DR: The adsorption capacity of the adsorbents decreased as pH increased, indicating that the electrostatic bonds and some functional groups of active babassu coal contributed to the reduction of adsorptive process, especially oxygen linked to carbon atoms.

TL;DR: In this article, focus group sessions were conducted with 26 participants, investigating their attitudes, opinions and knowledge about irradiated foods, finding that the majority of participants were in favor of the presence of true and enlightening information on the labels of irradiated food and consider the term "ionization" less impactful that "irradiation".

TL;DR: The calculation of the consumer rejection threshold (CRT) for strawberry radiation doses serves as a guideline for producers and industries that market or intend to market irradiated strawberries, thus resulting in the increased elimination of pathogenic and spoilage microorganisms and consequently, a greater availability of microbiologically safe strawberries with a longer shelf life, thus reducing losses.