Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens...

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Detalles Bibliográficos
Autores principales: Ricciardi, Emilio Francesco, Pedros-Garrido, Selene, Papoutsis, Kostas, Lyng, James G., Conte, Amalia, Del Nobile, Matteo A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278879/
https://www.ncbi.nlm.nih.gov/pubmed/32380636
http://dx.doi.org/10.3390/foods9050580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278879/
https://www.ncbi.nlm.nih.gov/pubmed/32380636
http://dx.doi.org/10.3390/foods9050580

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