The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

This study investigated individual and combined effects of organic acids, bacteriophages,
and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was …

Bacterial spores are metabolically inactive and highly resistant to harsh environmental
conditions in nature and during decontamination processes in food and related industries …

The increase in the fruit juice consumption and the interest in clean label products boosted
the development and evaluation of new processing technologies. The impact of some …

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 …

The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6
kJ/m 2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50° C) on the inactivation of …

The influence of short wavelength UV-C irradiation at 254 nm on microbial inactivation,
anthocyanins stability, ascorbic acid, and cytotoxicity of formulated cranberry flavored water …

This study aimed to investigate the effects of UV radiation at different doses (0–149.8 J/cm 2)
and pasteurization process (72±1° C, 1 min) on the quality preservation of longan juice …

The impact of UV‑C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory
properties of cranberry-flavored water (CFW) was studied using a continuous flow-through …