UV-B light and its application potential to reduce disease and pest incidence in crops

P Meyer, B Van de Poel, B De Coninck - Horticulture Research, 2021 - academic.oup.com
Abstract Ultraviolet-B radiation (280–315 nm), perceived by the plant photoreceptor UVR8,
is a key environmental signal that influences plant growth and development and can reduce …

Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest

L Urban, F Charles, MRA de Miranda… - Plant Physiology and …, 2016 - Elsevier
There is an abundant literature about the biological and physiological effects of UV-B light
and the signaling and metabolic pathways it triggers and influences. Much less is known …

Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

Y Xu, Y Tian, R Ma, Q Liu, J Zhang - Food chemistry, 2016 - Elsevier
Non-thermal plasma is a new approach to improving microbiological safety while
maintaining the sensory attributes of the treated foods. Recent research has reported that …

Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation

YF Zeng, YY Chen, YY Deng, C Zheng, CZ Hong… - Carbohydrate …, 2024 - Elsevier
The present work aimed to develop a novel bioactive edible film prepared by adding
quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs), gellan gum …

Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification

R Hu, D Dong, J Hu, H Liu - Food Hydrocolloids, 2023 - Elsevier
The objective of this research was to encapsulate probiotic bacteria based on soy protein
isolate (SPI) matrix using either coacervation, cross-linking modification or their combination …

Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

A Birmpa, V Sfika, A Vantarakis - International journal of food microbiology, 2013 - Elsevier
The effects of two non thermal disinfection processes, Ultraviolet light (UV 254 nm) and
Ultrasound (US) on the inactivation of bacteria and color in two freshly cut produces (lettuce …

Application of ultraviolet C technology for surface decontamination of fresh produce

X Fan, R Huang, H Chen - Trends in Food Science & Technology, 2017 - Elsevier
Background Microbial food safety and spoilage due to human pathogens and decay-
causing microorganisms are the major challenges for the production of fresh produce where …

UVA, UVB and UVC light enhances the biosynthesis of phenolic antioxidants in fresh-cut carrot through a synergistic effect with wounding

BB Surjadinata, DA Jacobo-Velázquez… - Molecules, 2017 - mdpi.com
Previously, we found that phenolic content and antioxidant capacity (AOX) in carrots
increased with wounding intensity. It was also reported that UV radiation may trigger the …

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Y Yeh, FH De Moura, K Van Den Broek, AS De Mello - Meat science, 2018 - Elsevier
This study investigated individual and combined effects of organic acids, bacteriophages,
and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was …

Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry

J García-Lomillo, ML Gonzalez-SanJose… - Journal of Agricultural …, 2014 - ACS Publications
Wine pomace (WP) is one of the agricultural byproducts that has received most attention
from food scientists due to the wide range of interesting compounds that remain after the …