Review: Advantages and limitations on processing foods by UV light

Food Science and Technology International

Volumn 10, Issue 3, 2004, Pages 137-147

  Guerrero Beltran J A ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Disinfection; Food preservation; Inactivation; Ultraviolet radiation; UV dosage; UV light microbial effects; UV processed food

Indexed keywords

DISINFECTION; FOOD PRESERVATION; NUTRITION; POTABLE WATER; ULTRAVIOLET RADIATION; VIRUSES;

MICROBIAL LOADS; PASTEURIZATION; UV DOSAGE; UV LIGHT MICROBIAL EFFECTS;

FOOD PRODUCTS;

EID: 3042658329     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204044359     Document Type: Review

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