| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561685 | Food Research International | 2011 | 9 Pages |
Abstract
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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Víctor Falguera, Jordi Pagán, Salvador Garza, Alfonso Garvín, Albert Ibarz,