Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages-Reference-Cited by-同舟云学术

Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages

Published:2023-11 Issue: Volume:357 Page:111596
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Popovic Vladimir,Reman Julia,Koutchma Tatiana

Funder

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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3. Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice;Baykuş;Innovat. Food Sci. Emerg. Technol.,2021

4. Evaluating UV-C LED disinfection performance and investigating potential dual-wavelength synergy;Beck;Water Res.,2017

5. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation;Bhat;Food Chem.,2011

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1. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths;Journal of Food Engineering;2024-09

2. Ultraviolet (Spot)light on Water Treatment: Targeting Inactivation Efficiency and Stress Responses of Gram-Positive and Gram-Negative Bacteria Using UV-B and UV-C LEDs;Water;2024-07-17