Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances
A Bevilacqua, L Petruzzi, M Perricone… - … Reviews in Food …, 2018 - Wiley Online Library
In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …
processing systems that minimally modify sensory, nutritional, and functional properties of …
Hurdle Technologies Using Ultraviolet Irradiation as Preservation Strategies in Fruit Juices: Effects on Microbial, Physicochemical, and Sensorial Qualities
Non-thermal processes are employed to decontaminate juice products with less negative
impact on biochemical, sensorial, and nutritional properties of the products compared with …
impact on biochemical, sensorial, and nutritional properties of the products compared with …
[PDF][PDF] Inactivation of Salmonella and Escherichia coli in Surface Agricultural Water Using a Commercial UV Processing Unit.
J Usaga, W Beauvais, AK Englishbey… - Food Protection …, 2022 - foodprotection.org
Treatment of agricultural water aids in the prevention of foodborne disease outbreaks linked
to contaminated fresh produce. UV light is a suitable alternative for treating drinking water …
to contaminated fresh produce. UV light is a suitable alternative for treating drinking water …
[HTML][HTML] UV tolerance of spoilage microorganisms and acid-shocked and acid-adapted Escherichia coli in apple juice treated with a commercial UV juice-processing …
The enhanced thermal tolerance and survival responses of Escherichia coli O157: H7 in
acid and acidified foods is a major safety concern for the production of low-pH products …
acid and acidified foods is a major safety concern for the production of low-pH products …
[PDF][PDF] Survival of Escherichia coli in Banana Peels after Sanitation with Sodium Hypochlorite and during Simulated Export Transport Conditions.
N Brenes-Fernández, O Acosta… - Food Protection …, 2024 - foodprotection.org
Survival of Escherichia coli in Banana Peels after Sanitation with Sodium Hypochlorite and
during Simulated Export Transport Con Page 1 March/April Food Protection Trends 95 Food …
during Simulated Export Transport Con Page 1 March/April Food Protection Trends 95 Food …
Evaluación del potencial de infiltración de E. coli ATCC 25922 durante el proceso de lavado por inmersión del banano
KB Valverde Jiménez - 2020 - kerwa.ucr.ac.cr
El presente estudio tuvo como objetivo principal evaluar el potencial de infiltración de E. coli
ATCC 25922, dado un gradiente de temperatura y tiempo de exposición, durante el proceso …
ATCC 25922, dado un gradiente de temperatura y tiempo de exposición, durante el proceso …
[引用][C] Evaluación del potencial de infiltración de Escherichia coli ATCC 25922 durante el proceso de lavado por inmersión del banano
K Valverde Jiménez - 2020
[引用][C] EFFECT OF ULTRAVIOLET IRRADIATION WITH DEAN VORTEX TECHNOLOGY ON QUALITY OF PINEAPPLE-MANGO JUICE BLEND
AABK ZAMAN - 2018