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dc.contributor.authorBaysal, Ayşe Handan
dc.date.accessioned2020-07-18T03:35:20Z
dc.date.available2020-07-18T03:35:20Z
dc.date.issued2018
dc.identifier.isbn9780128024911
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-802230-6.00024-2
dc.identifier.urihttps://hdl.handle.net/11147/7889
dc.description.abstractFruit juice processing techniques are continuously developing to conform to modern consumer demands for safe, nutritious, tasty, natural, and fresh-like products. Short-wave ultraviolet (UV-C) light has been proven to be a suitable alternative processing method because of its positive consumer image and low processing cost. The use of UV-C light at 253.7. nm for food processing is safe and has been approved as an alternative treatment to reduce pathogens and other microorganisms in the production, processing, and handling of foods. The bactericidal mechanism of UV-C is based on the absorption of UV-C light by microbial DNA or RNA structures and the formation of pyrimidine dimers, preventing replication, making pathogens inactive and unable to cause infection. Fruit juices have a range of optical and physical properties and diverse chemical compositions that influence UV-C efficacy. Thus, this chapter describes the effect of UV-C light applications on the inactivation of pathogens in fruit juice and critical factors to ensure efficient treatment. © 2018 Elsevier Inc. All rights reserved.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/B978-0-12-802230-6.00024-2en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFruit juiceen_US
dc.subjectInactivationen_US
dc.subjectIrradiationen_US
dc.subjectModelingen_US
dc.subjectNonthermal processingen_US
dc.subjectPathogensen_US
dc.subjectUV-C lighten_US
dc.titleShort-wave ultraviolet light inactivation of pathogens in fruit juicesen_US
dc.typebookParten_US
dc.contributor.institutionauthorBaysal, Ayşe Handan
dc.relation.journalFruit Juices: Extraction, Composition, Quality and Analysisen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.startpage463en_US
dc.identifier.endpage510en_US
dc.identifier.scopusSCOPUS:2-s2.0-85042595942
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US


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