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 ...
Processing of clear and turbid grape juice by a continuous flow UV system
The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method ...