Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 133-139

  Feng, Mei ^a   Ghafoor, Kashif ^b   Seo, Bohyun ^a   Yang, Keunyong ^a   Park, Jiyong ^a  

^a Yonsei University   (South Korea)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Color; Lycopene; Microbial inactivation; Phenolic compounds; Shelf life; UVC radiation; Watermelon juice

Indexed keywords

LYCOPENES; MICROBIAL INACTIVATION; PHENOLIC COMPOUNDS; SHELF LIFE; UV-C RADIATIONS; WATERMELON JUICES;

AEROBIC BACTERIA; COLIFORM BACTERIA; COLOR;

POLYTETRAFLUOROETHYLENES;

EID: 84880066239     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.05.005     Document Type: Article

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