(Q58228395)

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UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

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UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce (English)

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A. Allende

1

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author name string

F. Artés

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2

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publication date

August 2003

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number of pages

8

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published in

Food Research International

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volume

36

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issue

7

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page(s)

739-746

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Resistance of selected strains of Pseudomonas aeruginosa to low-intensity ultraviolet radiation

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Effect of superatmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads

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Existing and potential applications of ultraviolet light in the food industry - a critical review.

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UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue

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Modeling UV-induced inactivation of microorganisms on surfaces

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Modified-atmosphere packaging of minimally processed "Lollo Rosso" ( Lactuca sativa )

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Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes

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Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry

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Increased inactivation of Saccharomyces cerevisiae by protraction of UV irradiation.

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Ultraviolet Radiation-An Effective Bactericide for Fresh Meat

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Efficacy of ultraviolet light for reducing Escherichia coli O157:H7 in unpasteurized apple cider

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DOI

10.1016/S0963-9969(03)00054-1

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(Q58228395)

UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

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