Impact of UV-C light on safety and quality of fresh-cut melon

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 1, 2011, Pages 13-17

  Manzocco, Lara ^a   Da Pieve, Sara ^a   Maifreni, Michela ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Decontamination; Flavour; Fresh cut fruit; Shelf life; Ultraviolet light

Indexed keywords

CUTTING OPERATIONS; DRIED FILMS; ENTEROBACTERIACEAE; FLAVOUR; FRESH-CUT FRUITS; FRESH-CUT MELON; HIGH POTENTIAL; LIGHT EXPOSURE; LIGHT TREATMENTS; LOG REDUCTIONS; MICROBIAL COUNT; PRODUCT SURFACE; READY-TO-EAT; READY-TO-EAT FOODS; SENSORY PROPERTIES; SHELF LIFE; SURFACE DECONTAMINATION; TOTAL VIABLE COUNTS; ULTRAVIOLET LIGHT;

DECONTAMINATION; ULTRAVIOLET RADIATION;

FRUITS;

CUCUMIS; ENTEROBACTERIACEAE;

EID: 79951674108     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.11.006     Document Type: Article

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