The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

The effect of pulsed light (PL) on numerous important quality characteristics of pineapple
juice was studied and compared with untreated and thermally pasteurised samples. The …

Background Pulsed light (PL) as a promising non-thermal technology for food preservation
can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of …

Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a
set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to …

The objective of this study was to investigate the effect of pulsed light (PL) treatment on the
degradation of patulin in apple juice and its quality. The impact of different processing …

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which
cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an …

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and
shelf-life extension treatment for beverages for the last two decades. It has been the focal …

Abstract Ultraviolet-C radiation (UV-C) is widely used as an alternative strategy to control
microorganism in food products. Alicyclobacillus acidoterrestris is a thermo-acidophilic, non …