UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice-Reference-Cited by-同舟云学术

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UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice

Published:2016-04 Issue: Volume:34 Page:344-351
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Islam Md Shajedul,Patras Ankit,Pokharel Bharat,Wu Ying,Vergne Matthew J.,Shade Lincoln,Xiao Hang,Sasges Michael

Funder

Agriculture and Food Research Initiative (Food Safety Challenge Area), United States Department of Agriculture

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference59 articles.

1. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits;Alothman;Innovative Food Science & Emerging Technologies,2009

2. Effects of radiation processing on phytochemicals and antioxidants in plant produce;Alothman;Trends in Food Science & Technology,2009

3. The properties and stability of anthocyanins in mulberry fruits;Aramwit;Food Research International,2010

4. Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider;Assatarakul;Journal of Food Protection,2012

5. Standardization of methods for fluence (UV dose) determination in bench-scale UV experiments;Bolton;Journal of Environmental Engineering,2003

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3. Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice;International Journal of Food Microbiology;2024-03

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5. Факторы, влияющие на качество и сроки годности напитков брожения из плодового сырья: Обзор предметного поля;Хранение и переработка сельхозсырья;2023-06-30

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