Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
Mercedes García Carrillo, Mariana Ferrario, Marcela Schenk, Sandra Guerrero
Topics & Concepts
ChemistryFood scienceOrange juicePasteurizationCandida parapsilosisCarrot juiceEsteraseBrixBiochemistryAntifungalEnzymeBiologyMicrobiologySugarMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyBiochemical Analysis and Sensing Techniques