Now showing items 1-3 of 3
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
(Czech Academy Agricultural Sciences, 2018)
Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical ...
Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach
Heat treatment and UV-C irradiation of lemon and melon juice (LMJ) blends were comparatively evaluated by examining their impact on E. coli K12 (ATCC 25253) and their physicochemical properties, i.e., total soluble solids ...
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural ...