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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |