Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce-Reference-Cited by-同舟云学术

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Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce

Published:2024-05 Issue: Volume:93 Page:103639
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liao Ningbo,Chen Xinyun,Tang Mengxuan,Tian Peng,Liu Chengwei,Ruan Lu,Pan Hong,Shu Mei,Zhong Chan,Wu Guoping

Publisher

Elsevier BV

Reference50 articles.

1. Comparison of color quality measurement using chromameter and image processing for dehydrated strawberry products;Adelina,2023

2. Prevention of decay and maintenance of bioactive compounds in strawberry by application of UV-C and essential oils;Amiri;Journal of Food Measurement and Characterization,2021

3. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability;Bhalerao;LWT,2020

4. Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: a mini review;Bhatnagar;Heliyon,2022

5. Non-thermal techniques and the “hurdle” approach: How is food technology evolving?;Bigi;Trends in Food Science & Technology,2023

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