Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Trends in Food Science and Technology

Volumn 102, Issue , 2020, Pages 146-154

  Delorme, Mariana M ^a   Guimarães, Jonas T ^a   Coutinho, Nathália M ^a   Balthazar, Celso F ^a   Rocha, Ramon S ^a,b   Silva, Ramon ^a,b   Margalho, Larissa P ^c   Pimentel, Tatiana C ^d   Silva, Marcia C ^b   Freitas, Monica Q ^a   Granato, Daniel ^e   Sant'Ana, Anderson S ^c   Duart, Maria Carmela K H ^a   Cruz, Adriano G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^e FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Dairy foods; Processing; Quality.; Ultraviolet radiation

Indexed keywords

ACCIDENT PREVENTION; CHEMICAL EQUIPMENT; COSTS; DAIRY PRODUCTS; ENERGY UTILIZATION; ENVIRONMENTAL TECHNOLOGY; ENZYME ACTIVITY; FOOD PRESERVATION; FOOD SAFETY; HEAT TREATMENT; LIGHT SOURCES; MICROORGANISMS; RADIATION DECONTAMINATION; THERMAL PROCESSING (FOODS); ULTRAVIOLET RADIATION;

CHEMICAL COMPOSITIONS; CYTOPLASMATIC MEMBRANE; ENVIRONMENTAL-FRIENDLY; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; QUALITY AND SAFETIES; SHORT-WAVE ULTRAVIOLETS; SPOILAGE MICROORGANISMS;

DAIRIES;

EID: 85087277541     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.06.001     Document Type: Review

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