Fruit juice production using ultraviolet pasteurization: a review

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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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Bibliographic Details
Main Authors:	Abdul Karim Shah, Nor Nadiah, Shamsudin, Rosnah, Abdul Rahman, Russly, Mohd Adzahan, Noranizan
Format:	Article
Language:	English
Published:	M D P I AG 2016
Subjects:	Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages
Online Access:	http://psasir.upm.edu.my/id/eprint/54354/ http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf

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