Combined treatment of ɛ-polylysine and UV-C inhibited aerobic bacteria growth, and maintained the color, texture, flavor of vacuum-packed fresh-cut lettuce slices
Z Xin, L Qianqian, H Cong, C Qingmin… - Postharvest Biology and …, 2024 - Elsevier
In this study, combined epsilon-polylysine and ultraviolet-C (ε-PL+ UV-C) treatments were
used to maintain the texture and flavour of vacuum-packed fresh-cut lettuce slices during …
used to maintain the texture and flavour of vacuum-packed fresh-cut lettuce slices during …
Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom (Lentinus edodes) Treated with Ultraviolet C Light-Emitting Diodes Based on Gas …
D Hu, Y Wang, F Kong, D Wang, C Hu, X Yang, X Chen… - Molecules, 2024 - mdpi.com
Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing
shiitake mushrooms'(Lentinus edodes) volatile and sensory properties is needed. In this …
shiitake mushrooms'(Lentinus edodes) volatile and sensory properties is needed. In this …
[HTML][HTML] Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce
J Wang, S Ma, N Zhou, X Yang, J Xing, J Hong - Ultrasonics Sonochemistry, 2024 - Elsevier
The consumption of ready-to-eat fresh produce raises the issue of food-borne pathogen
infections; thus, disinfecting ready-to-eat produce for commercial use, such as in homes and …
infections; thus, disinfecting ready-to-eat produce for commercial use, such as in homes and …
Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis
S Liu, C Ma, Y Zhang, Y Wang, J Tian, B Li, J Zhao - eFood, 2024 - Wiley Online Library
Blueberry juice is one of deep‐processed products of blueberries, anthocyanins are main
bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal …
bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal …
[图书][B] Innovations in ultraviolet-C technologies for fresh produce growers to reduce human pathogens in agricultural surface water and on fresh produce surfaces
OC Haley - 2023 - search.proquest.com
Abstract Ultraviolet-C (UV-C) irradiation is well-known for its high antimicrobial efficacy and
low environmental toxicity compared to its chemical sanitizer counterparts. Although UV-C is …
low environmental toxicity compared to its chemical sanitizer counterparts. Although UV-C is …
Effects of ultraviolet–C treatment on postharvest physiologies and decay of berries: A review
AB Bilgin, G Güneş - ITU Journal of Food Science and Technology, 2024 - dergipark.org.tr
Berries have a short shelf-life due to susceptibility to dehydration, mechanical damage,
softening, and microbial decay. UVC treatment, a non-thermal and non-chemical method …
softening, and microbial decay. UVC treatment, a non-thermal and non-chemical method …