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Lumière pulsée - végétaux et des jus de fruits

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FOOD SAFETY MAGAZINE - FEV 2019 - Advances in UV-C Light Technology Improve Safety and Quality Attributes of Juices, Beverages, and Milk Products. Beverages | February/March 2019 By Tatiana Koutchma, Ph.D.

FOOD SAFETY MAGAZINE - FEV 2019 - Advances in UV-C Light Technology Improve Safety and Quality Attributes of Juices, Beverages, and Milk Products

The growing consumption of premium categories of dairy, fruit, and vegetable beverages has been attributed to the perceived health benefits of the “all natural,” “made of organic ingredients,” reduced-calories, and reduced-sugar messages based on high levels of enzymes, nutrients, and bioactive constituents. To achieve these attributes, the products have to be minimally processed in terms of treatment temperature and exposure to oxygen. For instance, the growth of the cold-pressed juice industry from local into regional and national markets required higher stability, safety, and extension of product shelf life to at least a few weeks. Thermal pasteurization is an effective preservation technique but often negatively impacts both nutritional and quality parameters.

Ultraviolet-C (UV-C) light is another emerging nonthermal alternative that offers less expensive, energy-saving continuous treatment and packaging flexibility. Milk. Food and Bioprocess Technology 05/05/11 Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability. Alzamora SM & Salvatori D (2006) Minimal Processing: Fundamental and Applications.

Food and Bioprocess Technology 05/05/11 Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

In: Hiu (ed) Handbook of Food Science, Technology and Engineering, Vol. 3, pp. 118–1 – 118–6). CRC Press/Taylor & Francis, Boca Raton, USA. Google Scholar Anderson JG, Rowan NJ., MacGregor SJ, Fouracre RA & Farish, O (2000) Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Transactions on Plasma Science, 28, 83–88.Article Google Scholar Bialka KL, Demirci A & Puri V (2008) Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspeberries and strawberries resulting from exposure to ozone or pulsed UV-light. Int J Food Microbiol. 2017 Nov 2;260:65-74. Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. 11th Internation Congress on engineering and food - 2011 - Decontamination of spices by using a pulsed light treatment.

Journal of Food, Agriculture & Environment Vol.10 (3&4): 162-167. 2012 High-power pulsed light for microbial decontamination of some fruits and vegetables with different surfaces. UNIVERSITY OF TENNESSEE – 2011 - Thèses en ligne : Survival of Human Norovirus Surrogates In Juices and their Inactivation Using Novel Methods. Degree Name Master of Science Major Food Science and Technology Major Professor Doris H.

UNIVERSITY OF TENNESSEE – 2011 - Thèses en ligne : Survival of Human Norovirus Surrogates In Juices and their Inactivation Using Novel Methods

Committee Members Federico M. Abstract Human noroviruses (HNoV) have been implicated in gastrointestinal outbreaks associated with fruits and juices. Recommended Citation. Food Control 20 (2009) 443–446 Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Microbiology Volume 28, Issue 6, September 2011, Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates.

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado Postal 47097, Caracas 1041A, Venezuela Received 15 November 2010, Revised 18 March 2011, Accepted 31 March 2011, Available online 7 April 2011 doi:10.1016/j.fm.2011.03.010 Abstract Pulsed light (PL) is a fast non-thermal method for microbial inactivation.

Food Microbiology Volume 28, Issue 6, September 2011, Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates

This research studied the kinetics of PL inactivation of microorganisms naturally occurring in some vegetables. Highlights ► Weibull model satisfactorily describes pulsed light inactivation survival curves. ► A single low-energy light pulse yields one log reduction in vegetables. ► Pulsed light efficacy is limited for high residual counts in vegetables. Keywords Pulsed light; Vegetables; Kinetics; Microbial inactivation. J Food Process Technol 2012, 3:9 Novel Decontamination Technologies for Fresh-cut Industry. Food Control 22 (2011) 1689e1694 Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid.

Postharvest Biology and Technology Volume 68, June 2012,Brief postharvest exposure to pulsed light stimulates coloration and anthocyanin accumulation in fig fruit (Ficus carica L.) Research Note Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, P.O.

Postharvest Biology and Technology Volume 68, June 2012,Brief postharvest exposure to pulsed light stimulates coloration and anthocyanin accumulation in fig fruit (Ficus carica L.)

Box 6, Bet-Dagan 50250, Israel Received 14 December 2011, Accepted 6 February 2012, Available online 3 March 2012 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access doi:10.1016/j.postharvbio.2012.02.001. Food Research International 44 (2011) 1642–1648 Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system. Fruit &Veg processing, 18‐21 April 2011 - Présentation : Les utilisations potentielles de la lumière pulsée sur les fruits et légumes frais ou transformés. Journal of Agroalimentary Processes and Technologies 2013, 19(1), 130-140 Ultraviolet light efficacy for microbial inactivation on fruit juices, nectars and apple cider. Journal of Agroalimentary Processes and Technologies 2013, 19(3), 325-337 Ultraviolet light treatment of fresh fruits and vegetables surface: A review.