Fruit Juice Production Using Ultraviolet Pasteurization: A Review
نویسندگان
چکیده
منابع مشابه
Fruit Juice Production Using Ultraviolet Pasteurization: A Review
Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of...
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ژورنال
عنوان ژورنال: Beverages
سال: 2016
ISSN: 2306-5710
DOI: 10.3390/beverages2030022