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UV\u2010C light (200\u2013280\u2009nm) 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\u2010C\u2010irradiated samples due to the low penetration of UV\u2010C 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\u2010C radiation on the rheology and textural properties of food products.<\/jats:p>","DOI":"10.1111\/jtxs.12670","type":"journal-article","created":{"date-parts":[[2022,2,26]],"date-time":"2022-02-26T01:19:37Z","timestamp":1645838377000},"page":"800-808","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Evaluation of the impact of\n                    <scp>UV<\/scp>\n                    radiation on rheological and\u00a0textural properties of food"],"prefix":"10.1111","volume":"53","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0996-8328","authenticated-orcid":false,"given":"Ravi","family":"Pandiselvam","sequence":"first","affiliation":[{"name":"Physiology, Biochemistry, and Post\u2010harvest Technology Division ICAR\u2010Central Plantation Crops Research Institute  Kasaragod Kerala India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7666-9630","authenticated-orcid":false,"given":"S\u0131la","family":"Barut G\u00f6k","sequence":"additional","affiliation":[{"name":"Department of Food Technology \u00c7orlu Vocational School, Tekirda\u011f Nam\u0131k Kemal University  Tekirda\u011f Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6828-1190","authenticated-orcid":false,"given":"Ay\u015fe Nur","family":"Y\u00fcksel","sequence":"additional","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Faculty of Engineering, Architecture and Design Kahramanmaras Istiklal University  Kahramanmaras Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8173-023X","authenticated-orcid":false,"given":"Yeliz","family":"Tekg\u00fcl","sequence":"additional","affiliation":[{"name":"Food Processing Department, K\u00f6sk Vocational School Ayd\u0131n Adnan Menderes University  Aydin Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6542-3093","authenticated-orcid":false,"given":"G\u00fcl\u015fah","family":"\u00c7ali\u015fkan Ko\u00e7","sequence":"additional","affiliation":[{"name":"Food Technology Program, E\u015fme Vocational High School U\u015fak University  U\u015fak Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5972-3356","authenticated-orcid":false,"given":"Anjineyulu","family":"Kothakota","sequence":"additional","affiliation":[{"name":"Agro\u2010Processing &amp; Technology Division CSIR\u2010National Institute for Interdisciplinary Science and Technology (NIIST)  Trivandrum Kerala India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,3,10]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.11.008"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2019.01.002"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12644"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9906174"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-08-100596-5.23000-X"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00003-019-01263-z"},{"issue":"5","key":"e_1_2_8_8_1","first-page":"279","article-title":"Effects of UV\u2010C and ultrasound pre\u2010treatments on the quality of strawberry","volume":"34","author":"Bozkurt H.","year":"2009","journal-title":"Gida"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2013.07.026"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071459"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2019.10.009"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2011.12.005"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.06.001"},{"key":"e_1_2_8_14_1","first-page":"1","volume-title":"Handbook of food engineering","author":"Dogan H.","year":"2006"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2011.00286.x"},{"key":"e_1_2_8_16_1","unstructured":"Food and Drug Administration (FDA). 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