Increasing loss of conventional fungicides due to pathogen resistance and general
unacceptability in terms of public and environmental risk have favoured the introduction of …

Consumers demand high-quality processed foods with minimal changes in nutritional and
sensory properties. Nonthermal methods are considered to keep food quality attributes …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Fresh food products can be processed using UV light as a germicidal medium to reduce the
food-borne microbial load. Water has been treated with UV light to obtain drinking water for …

The changes in antioxidant capacity, enzyme activity and decay development in strawberry
fruit (Fragaria x ananassa Duch.) illuminated with different UV-C dosages were investigated …

Central broccoli heads (cv. de Cicco) were harvested and treated with UV-C light (4, 7, 10, or
14kJm− 2). All treatments delayed yellowing and chlorophyll degradation at 20° C but the …

Consumption of natural, fresh plant produce rich in phytochemicals and antioxidants has
been reported to overcome some of the degenerative diseases that affect humans. However …

Blueberries (Vaccinium corymbosum, cvs. Collins, Bluecrop) were exposed to ultraviolet
light-C (UV-C) radiation treatments from 0 to 4kJ/m2 prior to 7 days storage at 5° C plus 2 …

Peppers (Capsicum annum L. cv. Zafiro), having 90% red color, were treated with UV-C light
(7kJm− 2) and stored at 10° C for 18 days. The UV-C treatment reduced decay. UV-C …

The effect of ultraviolet (UV-C) treatment on total phenol, flavonoid, and vitamin C content of
fresh-cut honey pineapple, banana “pisang mas”, and guava was investigated. The …