Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage

This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm(2)) and nisin (50–200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm(2) and nisin...

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Detalles Bibliográficos
Autores principales: Kijpatanasilp, Isaya, Shiekh, Khursheed Ahmad, Jafari, Saeid, Worobo, Randy W., Assatarakul, Kitipong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379832/
https://www.ncbi.nlm.nih.gov/pubmed/37509817
http://dx.doi.org/10.3390/foods12142725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379832/
https://www.ncbi.nlm.nih.gov/pubmed/37509817
http://dx.doi.org/10.3390/foods12142725

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