Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1079-1081

  Jo, Cheorun ^a   Lee, Kyung Haeng ^b  

^a Chungnam National University   (South Korea)

^b Chungju National University   (South Korea)

Author keywords

Fresh carrot juice; Gamma irradiation; Sanitation; Sensory properties; Shelf life extension; UV treatment

Indexed keywords

CARROT JUICE; GAMMA IRRADIATION; SENSORY PROPERTIES; SHELF LIFE; UV TREATMENT;

KETONES; MANUFACTURE; ORGANIC ACIDS; PHENOLS; SANITATION; THERMAL PROCESSING (FOODS);

GAMMA RAYS;

ASCORBIC ACID; FLAVANOID; POLYPHENOL;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; BEVERAGE; CARROT; COLONY FORMING UNIT; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; FOOD STORAGE; FRESH CARROT JUICE; GAMMA IRRADIATION; MICROBIAL GROWTH; PASTEURIZATION; RADIATION DOSE; SHELF LIFE; STORAGE TEMPERATURE; ULTRAVIOLET IRRADIATION;

EID: 84861939155     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.11.070     Document Type: Article

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