Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice
Gökçen Baykuş, Merve Pelvan Akgün, Sevcan Ünlütürk
Topics & Concepts
Food scienceChemistryLight-emitting diodeUltravioletCarotenoidMesophileIrradiationPhytochemicalPasteurizationMaterials scienceBacteriaBiologyBiochemistryOptoelectronicsPhysicsNuclear physicsGeneticsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementBiochemical Analysis and Sensing Techniques