کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4561685 | 1330687 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultraviolet processing of liquid food: A review: Part 2: Effects on microorganisms and on food components and properties
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effectiveness of ultraviolet irradiation in inactivating microorganisms has been known for decades. Nevertheless, in the processing of foodstuff other important issues must be considered, such as organoleptic or nutritional properties preservation. Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality, but without neglecting microbial safety. Moreover, it has been proved that this technology can be useful to decompose some toxins that are not affected by thermal processing. In this piece of work, the effect of UV irradiation on all of these contaminants and components of liquid food has been reviewed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 6, July 2011, Pages 1580–1588
Journal: Food Research International - Volume 44, Issue 6, July 2011, Pages 1580–1588
نویسندگان
Víctor Falguera, Jordi Pagán, Salvador Garza, Alfonso Garvín, Albert Ibarz,