Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective w...

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Detalles Bibliográficos
Autores principales: Colás-Medà, Pilar, Nicolau-Lapeña, Iolanda, Viñas, Inmaculada, Neggazi, Isma, Alegre, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8103511/
https://www.ncbi.nlm.nih.gov/pubmed/33920777
http://dx.doi.org/10.3390/foods10040855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8103511/
https://www.ncbi.nlm.nih.gov/pubmed/33920777
http://dx.doi.org/10.3390/foods10040855

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