Ultraviolet in Food Preservation and Processing-Reference-Cited by-同舟云学术

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Ultraviolet in Food Preservation and Processing

Published:2014-10-03 Issue: Volume: Page:411-436
ISSN:
Container-title:Conventional and Advanced Food Processing Technologies
language:
Short-container-title:

Author:

Ibarz Albert,Garvín Alfonso,Falguera Víctor

Publisher

John Wiley & Sons, Ltd

Reference122 articles.

1. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Food Research International,2003

2. Mozzarella cheese protected by ultraviolet disinfection;Anon;Food Industry,1994

3. Photochemical degradation of betanine and selected anthocyanins;Attoe;Journal of Food Science,1981

4. Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation;Basaran;Applied Environmental Microbiology,2004

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Poly(Lactic Acid) Composite with Chitosan: Synergistic Effects of Physical Hurdles and Kinetics of Bacterial Inactivation;Food and Bioprocess Technology;2024-07-27

2. UV-A Light Dehydration of Mango and Apple;Food and Bioprocess Technology;2023-08-04

3. Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage;Foods;2023-07-17

4. Ultraviolet-A Light Dehydration of Purple Potatoes;ACS Food Science & Technology;2023-04-07

5. Emerging Technologies for Noncarbonated Beverages Processing;Trends in Non-alcoholic Beverages;2020

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