Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices
Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices
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Publisher
New York: Springer-Verlag
Journal title
Language
English
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Publisher
New York: Springer-Verlag
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Scope and Contents
Contents
White and red grape juices (GJs) were subjected to ultraviolet C (UV-C) light as a non-thermal preservation technology using a coiled tube UV-C reactor with nine lamps. The effects of UV-C light on microbial (total aerobic count and yeast and mould count) and some chemical quality characteristics (total phenolics, antioxidant capacity, anthocyanin...
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Full title
Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices
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TN_cdi_proquest_journals_2410781550
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410781550
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-012-0808-7
