Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment
Maria Gouma, Ignacio Ãlvarez, S. Condón, Elisa Gayán
Topics & Concepts
PasteurizationFood scienceShelf lifeFood spoilageChemistryLactic acidPolyphenol oxidaseOrganolepticMicroorganismAerobic bacteriaWater activityBacteriaBiologyWater contentEnzymeBiochemistryPeroxidaseEngineeringGeneticsGeotechnical engineeringListeria monocytogenes in Food SafetyMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management