UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries
Karina R. Avalos Llano, Roxana S. Molina, Sonia C. Sgroppo
Topics & Concepts
ChemistryFood sciencePhenolsOrange juiceAscorbic acidEllagic acidDehydroascorbic acidOrange (colour)AntioxidantMesophilePolyphenolBacteriaBiochemistryGeneticsBiologyPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods