Fruits and Fruit Products Treated by UV Light

Author:

Koutchma Tatiana,Orlowska Marta,Zhu Yan

Publisher

Springer New York

Reference121 articles.

1. Allende, A., A. Marín, B. Buendía, F. Tomás-Barberán, and M.I. Gil. 2007. Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries. Postharvest Biology and Technology 46: 201–211.

2. Alothman, M., R. Bhat, and A.A. Karim. 2009. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies 10: 512–516.

3. Anonymous. 1999. A food additive petition for the use of ultraviolet light in the reduction of microorganisms on juice products. Submitted to FDA regarding CFR 21 179. Glendore, CA: California Day-Fresh Foods Inc. pp. 1–117.

4. ———. 2000. Kinetics of microbial inactivation for alternative food processing technologies. Institute of Food Technologists. J. Food Sci. Supplement http//vm.cfsan.fda.gov/~comm/ift-pref.html. Accessed: 7 February, 2012

5. Arakawa, O. 1991. Effect of temperature on anthocyanin accumulation in apple fruit as affected by cultivar, stage of fruit ripening and bagging. The Journal of Horticultural Science & Biotechnology 66: 763–768.

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