Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms
must avoid. However, many of the acclimation changes elicited by UV induce a wide range …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

We review the principles of ultraviolet (UV) irradiation, the inactivation of infectious agents by
UV, and current applications for the control of microorganisms. In particular, wavelengths …

The effects of four pre-packaging UV-C illumination doses (1.6, 2.8, 4.8 and 7.2 kJm− 2) on
quality changes of watermelon cubes stored up to 11 days at 5° C were studied. Non-treated …

The milling of corn for the production of food constituents results in a number of low‐value co‐
products. Two of the major co‐products produced by this operation are corn bran and corn …

The aim of this work was to investigate the use of different doses of UV-C (0, 2.4, 7.2, 12 and
24kJm− 2) radiation treatments to inhibit microbial growth of Listeria monocytogenes and …

Background Pulsed light (PL) as a promising non-thermal technology for food preservation
can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of …

Effective ultraviolet (UV) irradiation has been used as a postharvest technology to reduce
decay, delay ripening, and delay senescence in crop products. In this review, the effects of …

This paper covers an exhaustive review on advances in minimal processing of fruits and
vegetables. The review includes an exclusive discussion on production chain of minimally …

During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut
commodities, has experienced an increasing consumption trend, which can be mainly …