Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05468-3.pdf
Reference23 articles.
1. Antonio-Gutiérrez O, López-Malo A, Ramírez-Corona N, Palou E (2017) Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization. Innov Food Sci Emerg Technol 39:7–12. https://doi.org/10.1016/j.ifset.2016.10.019
2. AOAC (2000) Official methods of analysis, 17th edn. The Association of Official Analytical Chemists, Gaithersburg, MD, USA
3. Ferrario M, Alzamora S, Guerrero S (2015) Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol 46:635–642. https://doi.org/10.1016/j.fm.2014.06.017
4. Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV–visible spectroscopy. Current Prot Food Anal Chem 1:F1.2.1-F1.2.13. https://doi.org/10.1002/0471142913.faf0102s00
5. Gómez-Díaz J, Santiesteban-López A, Palou E, López-Malo A (2011) Zygosaccharomyces bailii inactivation by means of UV light and low frequency ultrasound treatments. J Food Prot 74(10):1751–1755. https://doi.org/10.4315/0362-028X.JFP-10-522
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