Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages S426-S434

  George, Dominic Soloman ^a   Razali, Zuliana ^a   Santhirasegaram, Vicknesha ^a   Somasundram, Chandran ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant activity; Consumer acceptance; Heat treatment; UV C treatment

Indexed keywords

ANANAS COMOSUS;

ANTIOXIDANT; ASCORBIC ACID;

ANANAS; BACTERIAL COUNT; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; FRUIT; HEAT; HUMAN; MANGIFERA; MICROBIAL VIABILITY; PHYSICAL CHEMISTRY; PREVENTION AND CONTROL; RADIATION RESPONSE; TASTE; ULTRAVIOLET RADIATION;

ANANAS; ANTIOXIDANTS; ASCORBIC ACID; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; FRUIT; HOT TEMPERATURE; HUMANS; MANGIFERA; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; TASTE; ULTRAVIOLET RAYS;

EID: 84922867630     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12762     Document Type: Article

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