Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Author:

Delorme Mariana M.,Guimarães Jonas T.,Coutinho Nathália M.,Balthazar Celso F.,Rocha Ramon S.,Silva Ramon,Margalho Larissa P.,Pimentel Tatiana C.,Silva Marcia C.,Freitas Monica Q.,Granato Daniel,Sant’Ana Anderson S.,Duart Maria Carmela K.H.,Cruz Adriano G.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Fundação de Apoio a Pesquisa no Rio de Janeiro

Instituto Federal de Educação em Ciência e Tecnologia do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality, and safety aspects;Amaral;Trends in Food Science & Technology,2017

2. Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk;Ansari;Innovative Food Science & Emerging Technologies,2019

3. The ultrasonic processing of dairy products– an overview;Ashokkumar;Dairy Science & Technology,2010

4. Innovative technologies for food preservation;Barba,2018

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