Ultraviolet Rays in Food Processing-Reference-Cited by-同舟云学术

Ultraviolet Rays in Food Processing

Published:2024-05-23 Issue: Volume: Page:435-485
ISSN:
Container-title:Nonthermal Food Engineering Operations
language:en
Short-container-title:

Author:

Singh Charan,Joshi Nirav U.,Kumar Ravi,Neha ,Kumar Ajay

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119776468.ch13

Reference155 articles.

1. Proximate composition of different mushroom varieties and effect of UV light exposure on vitamin D content in Agaricus bisporus and Volvariella volvacea;Ahlawat O.;Mushroom Res,2016

2. Fresh‐cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV‐C irradiation) pre‐treatments;Alegria C.;LWT,2012

3. Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables;Alexandre E.;Food Bioproc Tech,2011

4. UV‐C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso'lettuce;Allende A.;Food Res Int,2003

5. Effectiveness of two‐sided UV‐C treatments in inhibiting natural microflora and extending the shelf‐life of minimally processed ‘Red Oak Leaf 'lettuce;Allende A.;Food Microbial,2006

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3. The Effects of Storage Conditions on Postharvest Physiology of Fruits: A Review;Green Energy and Technology;2025

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