Fruit juice production using ultraviolet pasteurization: a review
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 point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
M D P I AG
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf http://psasir.upm.edu.my/id/eprint/54354/ http://www.mdpi.com/2306-5710/2/3/22 |
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