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dc.contributor.author
Acevedo, Belén Andrea
dc.contributor.author
Sgroppo, Sonia Cecilia
dc.contributor.author
Dellacassa, Eduardo
dc.date.available
2020-02-18T16:00:10Z
dc.date.issued
2018-10
dc.identifier.citation
Acevedo, Belén Andrea; Sgroppo, Sonia Cecilia; Dellacassa, Eduardo; Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice; Universiti Putra Malaysia. Faculty of Food Science and Technology ; International Food Research Journal; 25; 3; 10-2018; 958-965
dc.identifier.issn
1985-4668
dc.identifier.uri
http://hdl.handle.net/11336/97896
dc.description.abstract
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Universiti Putra Malaysia. Faculty of Food Science and Technology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ULTRAVIOLET RADIATION
dc.subject
CITRUS JUICE
dc.subject
SHELF LIFE
dc.subject
NUTRITIONAL PROPERTIES
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-28T16:46:54Z
dc.identifier.eissn
2231-7546
dc.journal.volume
25
dc.journal.number
3
dc.journal.pagination
958-965
dc.journal.pais
Malasia
dc.journal.ciudad
Selangor
dc.journal.title
International Food Research Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(03)%202018/(11).pdf
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-25-2018.html


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