Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations
Daniela Fenoglio, Mariana Ferrario, Marcela Schenk, Sandra Guerrero
Topics & Concepts
Food scienceLactobacillus plantarumEscherichia coliOrange juiceChemistryOrange (colour)Food microbiologyBiologyBacteriaBiochemistryLactic acidGeneticsGeneListeria monocytogenes in Food SafetyMicrobial Inactivation MethodsEssential Oils and Antimicrobial Activity