Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review

Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, qual...

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Detalles Bibliográficos
Autores principales: Salazar, Fernando, Pizarro-Oteíza, Sebastián, Kasahara, Ismael, Labbé, Mariela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745123/
https://www.ncbi.nlm.nih.gov/pubmed/36523335
http://dx.doi.org/10.3389/fnut.2022.1020886

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745123/
https://www.ncbi.nlm.nih.gov/pubmed/36523335
http://dx.doi.org/10.3389/fnut.2022.1020886

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