Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 510-517

  Fredericks, Ilse N ^a   du Toit, Maret ^b   Krügel, Maricel ^a  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Grape juice; Turbulent flow reactor; UV C radiation; Wine; Yeasts and bacteria

Indexed keywords

ARTICLE; BEVERAGE; COLOR; CONSUMER; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; GRAPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; METHODOLOGY; MICROBIOLOGY; PHOTOMETRY; PRODUCT SAFETY; RADIATION EXPOSURE; RADIATION RESPONSE; STANDARD; ULTRAVIOLET RADIATION; WINE; YEAST;

BEVERAGES; COLOR; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; HUMANS; LACTOBACILLACEAE; NEPHELOMETRY AND TURBIDIMETRY; ULTRAVIOLET RAYS; VITIS; WINE; YEASTS;

BACTERIA (MICROORGANISMS); VITACEAE;

EID: 79952004780     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.10.018     Document Type: Article

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