The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 1000-1007

  Hakguder Taze, Bengi ^a   Unluturk, Sevcan ^a   Buzrul, Sencer ^b   Alpas, Hami ^c  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b Tobacco Products and Alcoholic Beverages Market Regulatory Authority   (Turkey)

^c MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Colour; Inactivation; Orange juice; Spoilage yeast; UV C irradiation

Indexed keywords

CITRUS FRUITS; COLOR; FRUIT JUICES; IRRADIATION; MEAN SQUARE ERROR; MICROORGANISMS; RADIATION; YEAST;

ADJUSTED DETERMINATION COEFFICIENT; FIRST-ORDER MODELS; INACTIVATION; ORANGE JUICE; SHELF LIFE EXTENSIONS; SPOILAGE MICROORGANISMS; SUSPENDED PARTICLES; UV-C IRRADIATIONS;

SPOILAGE;

EID: 84922834641     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1095-7     Document Type: Article

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