Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment-Reference-Cited by-同舟云学术

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Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment

Published:2020-08 Issue: Volume:64 Page:102362
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gouma Maria,Álvarez Ignacio,Condón Santiago,Gayán Elisa

Funder

European Social Fund

National Strategic Reference Framework

MINECO-CICYT

European Regional Development Fund

Department of Innovation, Research and University of the Government of Aragon

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference67 articles.

1. Effects of modified atmosphere on shelf-life of carrot juice;Alklint;Food Control,2004

2. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice;Caminiti;Food and Bioprocess Technology,2012

3. Cattle as a possible source of verocytotoxin-producing Escherichia coli O157 infections in man;Chapman;Epidemiology and Infection,1993

4. Changes of carotenoids, color, and vitamin A contents during processing of carrot juice;Chen;Journal of Agricultural and Food Chemistry,1995

5. Effects of pulsed electric field on colloidal properties and storage stability of carrot juice;Chen;International Journal of Food Science and Technology,2012

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