Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
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DOI: 10.1007/s11947-020-02540-8
Abstract: In the past two decades, novel preservation technologies have been investigated to achieve sufficient microbial reduction while improving the quality of food and beverages. The effect of UV-C light (UV-C, 1720 mJ/cm2) assisted by mild… read more here.
Keywords: candida parapsilosis; parapsilosis; inactivation physiological; effect light ... See more keywords