Ultraviolet radiation has been successfully applied to the reduction of microorganisms on the surface of different foods, having the advantage that the sensory characteristics of said foods, like their taste, or their flavour, among others, are minimally affected. Likewise, it presents an ecologically friendly alternative, given that it doesn't contaminate the environment, and it doesn't generate compounds that could harm the health of consumers. However, related studies, which have applied this sort of technology, generally focus in the disinfection of several fruit juices, which must be relatively transparent, as the density of their consistency affects the disinfection process. Therefore, this project aims to offer an extensive review of...
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technolog...
The efficacy of UV light for inactivating E. coli (ATCC 25922) and E. coli O157:H7 (EDL 933) was exa...
The use of physical methods of processing, in particular ultraviolet radiation, is used in the food ...
Aquest treball va estudiar la irradiació ultraviolada-visible (UV-Vis) com una alternativa per a la ...
This literature review article had as objective to gather information about ultraviolet (UV) technol...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En los últimos años se ha explorado el uso de tecnologías de preservación innovadoras que involucran...
The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear ...
Ultraviolet UV-C radiation has been used as a germicidal method for more than 100 years due to its e...
As more of the food that we consume is subject to some form of processing, a growing onus is being p...
New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alt...
ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gath...
This research has aimed to assess the bactericidal effect of ultraviolet light emitted by LEDS on th...
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technolog...
The efficacy of UV light for inactivating E. coli (ATCC 25922) and E. coli O157:H7 (EDL 933) was exa...
The use of physical methods of processing, in particular ultraviolet radiation, is used in the food ...
Aquest treball va estudiar la irradiació ultraviolada-visible (UV-Vis) com una alternativa per a la ...
This literature review article had as objective to gather information about ultraviolet (UV) technol...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En vista del impacto que conlleva la carga microbiana contaminante sobre la superficie de los produc...
En los últimos años se ha explorado el uso de tecnologías de preservación innovadoras que involucran...
The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear ...
Ultraviolet UV-C radiation has been used as a germicidal method for more than 100 years due to its e...
As more of the food that we consume is subject to some form of processing, a growing onus is being p...
New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alt...
ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gath...
This research has aimed to assess the bactericidal effect of ultraviolet light emitted by LEDS on th...
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technolog...
The efficacy of UV light for inactivating E. coli (ATCC 25922) and E. coli O157:H7 (EDL 933) was exa...
The use of physical methods of processing, in particular ultraviolet radiation, is used in the food ...