Add to ORKGIn a world where food safety not only can no longer be ignored but new rules appear, experts in the field are looking for new and new solutions. Sometimes we return to the ideas that were abandoned in the past due to the economic efficiency. Given that the production of electricity is becoming cheaper due to renewable resources, the pasteurization of meat products through UV-C radiation can be one of the solutions
The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deact...
Ultra-violet light has gained recent attention for its potential use as a non-thermal, non-chemical ...
The purpose of this study was to investigate the potential of Continuous Wave UV radiation, applied ...
As more of the food that we consume is subject to some form of processing, a growing onus is being p...
This literature review article had as objective to gather information about ultraviolet (UV) technol...
ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gath...
In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was exam...
Thesis (Ph.D.), Washington State UniversityThe ability of Ultraviolet-C (UV-C) light to penetrate th...
Thermal pasteurization has negative impacts on overall quality characteristics of foods. UV-C radiat...
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure...
Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptab...
The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigat...
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for health...
More than three decades of research and development work on technological aspects of food irradiatio...
Ultraviolet (UV) radiation has been used in the food industry during processing, and with increased ...
The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deact...
Ultra-violet light has gained recent attention for its potential use as a non-thermal, non-chemical ...
The purpose of this study was to investigate the potential of Continuous Wave UV radiation, applied ...
As more of the food that we consume is subject to some form of processing, a growing onus is being p...
This literature review article had as objective to gather information about ultraviolet (UV) technol...
ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gath...
In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was exam...
Thesis (Ph.D.), Washington State UniversityThe ability of Ultraviolet-C (UV-C) light to penetrate th...
Thermal pasteurization has negative impacts on overall quality characteristics of foods. UV-C radiat...
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure...
Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptab...
The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigat...
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for health...
More than three decades of research and development work on technological aspects of food irradiatio...
Ultraviolet (UV) radiation has been used in the food industry during processing, and with increased ...
The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deact...
Ultra-violet light has gained recent attention for its potential use as a non-thermal, non-chemical ...
The purpose of this study was to investigate the potential of Continuous Wave UV radiation, applied ...